Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understandin

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structur

V.1: Cereals, Starch, Oil seeds, Nuts, Oils, Forage plants - Ano: 1932; v.2: Vegetables, Legumes, Fruits - Ano: 1935; v.3: Milk (including human), Butter cheese