Basic Food Chemistry

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Abstract

The book is intended for undergraduates. The basic principles of Biochemistry are dealt with in a simple, lucid manner, followed by chapters on common food products and beverages. A list of references and suggested readings is given at the end of each chapter, to acquire further information. The book is recommended for undergraduate students and others who wish to learn fundamentals of food chemistry.

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Published

1978-12-01

How to Cite

Giri, J. (1978). Basic Food Chemistry. The Indian Journal of Nutrition and Dietetics, 15(12), 435–435. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/12018

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Book Review

 

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