Encyclopedia of food chemistry. Volume 1 / editors in chief, Laurence Melton, Emeritus Professor, University of Auckland, New Zealand, Fereidoon Shahidi, Memorial University of Newfoundland, Canada, Peter Varelis, Shimadzu Scientific, Oceania.

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principl...

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