About this item
This fifth edition of the most internationally respected reference in food chemistry is even more suited to preparing tomorrow’s food scientists with the changes and updates made to it. The new edition presents an enhanced reader friendly layout, enlarged trim size, and the introduction of pedagogical features. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to cover the current state-of-the-science. This edition introduces new editors and contributors, who are recognized experts in their fields. Instructors will find the book invaluable with the addition of an Instructor’s Manual and annotated lecture slides.