Food Flavours: Biology and Chemistry

Contributor(s): Fisher, Carolyn (Author), Scott, Thomas R (Author)

ISBN: 9780854045389

Publisher: Royal Society of Chemistry

Binding Types:

Paperback

$35.00

Digicover (1-4 copies)

$47.95 (Final Price)

Readerbound (5-99 copies)

$46.75 (100+ copies: $46.00)

List/retail price:

$35.00

Pub Date: February 28, 1997

Lexile Code: 0000

Features: Bibliography, Glossary

Target Age Group: NA to NA

Physical Info: 0.38" H x 8.50" L x 5.50" W ( 0.46 lbs) 176 pages

BISAC Categories:

Science | Chemistry | General | Technology and Engineering | Food Science

Series: Rsc Paperbacks

Descriptions, Reviews, etc.

Description:

An invaluable source for students in all areas of food science, as well as in biological, organic and analytical chemistry and a good addition to any food technologist's bookshelf.

Review Quotes:

"... a useful introduction ..."

-- "Food Science and Technology, Issue 3, p 183"

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