Encyclopedia of food chemistry

'Encyclopedia of Food Chemistry' is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry.

Well-organised, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications.

Articles are written by international experts and cover a wide range of topics.

The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics.