An edition of Introduction to Food Chemistry (2004)

Introduction to Food Chemistry

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Cover of: Introduction to Food Chemistry by Richard Owusu-Apenten
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Last edited by LC Bot
June 13, 2012 | History
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An edition of Introduction to Food Chemistry (2004)

Introduction to Food Chemistry

by

  • 0 Ratings
  • 1 Want to read
  • 0 Currently reading
  • 0 Have read

This edition doesn't have a description yet. Can you add one?

Publish Date
Publisher
CRC
Language
English
Pages
272

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Subjects
Food, Analysis

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Edition Availability
Cover of: Introduction to Food Chemistry
Introduction to Food Chemistry
2019, Taylor & Francis Group
in English
Libraries near you: WorldCat
Cover of: Introduction to Food Chemistry
Introduction to Food Chemistry
June 26, 2004, CRC
Hardcover in English
  • Not in Library
Libraries near you: WorldCat
Cover of: Introduction to Food Chemistry
Introduction to Food Chemistry
2004, Taylor & Francis Group
in English
Libraries near you: WorldCat
Cover of: Introduction to Food Chemistry
Introduction to Food Chemistry
2004, Taylor & Francis Group
in English
Libraries near you: WorldCat

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Book Details

First Sentence

"The study of chemistry probably dates from the first millennium AD, and the route to modern chemistry can be traced through the alchemist philosophies of medieval China, India, and Europe, although it took about a thousand years for chemistry to grow into a coherent and inclusive discipline.1"

The Physical Object

Format
Hardcover
Number of pages
272
Dimensions
10 x 7.2 x 0.8 inches
Weight
1.5 pounds

ID Numbers

Open Library
OL8259278M
ISBN 10
084931724X
ISBN 13
9780849317248

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
June 13, 2012 Edited by LC Bot import new book
April 14, 2010 Edited by Open Library Bot Linked existing covers to the edition.
December 15, 2009 Edited by WorkBot link works
April 29, 2008 Created by an anonymous user Imported from amazon.com record.