Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past dec

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Sci

This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures,

This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece.

Approx.318 pagesApprox.318 pages