Food Chemistry 2nd Edition

Discover the intricate world of food science with Food Chemistry 2nd Edition by Dennis D. Miller and C. K. Yeung. This comprehensive guide delves into the chemical processes that influence the flavor, texture, and nutritional value of food. With updated research and practical examples, this edition offers a thorough exploration of food components, including proteins, carbohydrates, and lipids. Ideal for students and professionals alike, the book features detailed illustrations and case studies that enhance understanding. Equip yourself with essential knowledge to navigate the evolving landscape of food chemistry and make informed decisions in culinary and health applications.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.