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Access Food Chemistry: The Role of Additives, Preservatives and Adulteration The Role of Additives, Preservatives and Adulteration 1st Edition Now. Discount up to 90%
| Full Title | Food Chemistry: The Role of Additives, Preservatives and Adulteration The Role of Additives, Preservatives and Adulteration 1st Edition |
|---|---|
| Author(s) | |
| Edition | 1st Edition |
| ISBN | 9781119792116, 9781119791614, 9781119792130 |
| Publisher | Wiley-Scrivener |
| Format | PDF and EPUB |
The core audiences of this book include food technologists, food chemists, biochemists, biotechnologists, food and beverage technologists and nano scientists working in the field of food chemistry, food technology and food and nano science. In addition to this, PhD and master students, R&D experts, researchers in academia and industry working in food science/safety and process engineers in industries will find this book extremely valuable and will be benefitted.
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