Food Chemistry
Jump To References Section
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
Download data is not yet available.
Downloads
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.co.in/index.php/ijnd/article/view/11427
Issue
Section
Book Review
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).
