Book and Media Review
Food: The Chemistry of Its Components, 3rd Edition (Coultate, T. P.)
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 ScienceTools
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History
- Received: August 03, 2009
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