Book and Media Review
Food: The Chemistry of Its Components, 3rd Edition (Coultate, T. P.)
Department of Food Science, Penn State University, University Park, PA 16802
J. Chem. Educ., 1998, 75 (2), p 152
DOI: 10.1021/ed075p152
Publication Date (Web): February 1, 1998
Abstract
The chemistry of food; assumes a basic knowledge of biochemistry and organic chemistry.
Keywords (Audience):
Upper-Division UndergraduateKeywords (Domain):
ChemoinformaticsKeywords (Feature):
Book and Media ReviewsKeywords (Pedagogy):
Textbooks / Reference BooksKeywords (Subject):
Food ScienceView: Hi-Res PDF | PDF w/ Links
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- Received: August 03, 2009
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