Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food pro

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

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint the

Provides a detailed account of the chemistry of food substances, covering areas including carbohydrates, fats, and minerals as well as components occurring in s

The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) use