Summary: The fourth edition of this popular textbook that was formerly titled Food Chemistry, now called Fennema's Food Chemistry, features new chapters on chemical-physical interactions between major food constituents as well as the impact of biotechnology on food supply and quality. It emphasizes thermodynamics and kinetics of biochemical reactions. With new contributions from recognized leaders in their fields, it also includes extensively expanded and revised coverage of ...show moresuch topics as enzymes, flavors, and food additives. This text remains an ideal resource for junior and senior year undergraduate students taking a course in chemistry, physical chemistry, chemical engineering, and biochemistry. ...show lessEdition/Copyright: 4TH 08
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