Food Chemistry

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Authors

  • 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.

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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

Volume 9, Issue 1, January 1972

Section

Book Review

License

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