Food Chemistry
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Authors
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Godavari Kamalanathan
Abstract
With new vistas in foods; widening horizans in knowledge of organic chemistry and biochemistry and awareness of inter relatedness of chemistry and food, books on food chemistry are sought for, by students not only in the field of foods, food technology, food research but also by chemist's those in allied fields.Downloads
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Published
1972-01-01
How to Cite
Kamalanathan, G. (1972). Food Chemistry. The Indian Journal of Nutrition and Dietetics, 9(1), 53–54. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10625
Issue
Section
Book Review
License
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