Food: The Chemistry of Its Components, 3rd Edition (Coultate, T. P.)

Rachelle Carandang and Greg Ziegler
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 Undergraduate

Keywords (Domain):

Chemoinformatics

Keywords (Feature):

Book and Media Reviews

Keywords (Pedagogy):

Textbooks / Reference Books

Keywords (Subject):

Food Science

Tools

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History

  • Received: August 03, 2009

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