Food Chemistry
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Authors
-
Rajammal P. Devadas
Abstract
Starting with the development of food chemistry, this book in a unified volume gives the picture of foods from the chemical stand point. The primary emphasis has been on the structure of foods and the changes that occur during processing.Downloads
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Published
1975-12-01
How to Cite
Devadas, R. P. (1975). Food Chemistry. The Indian Journal of Nutrition and Dietetics, 12(12), 404–404. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/11427
Issue
Section
Book Review
License
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