Carbohydrate Chemistry for Food Scientists

by James N. BeMiller, Roy Lester Whistler, Roy L. Whistler

Carbohydrate Chemistry for Food Scientists, Second Edition is a complete update of the critically acclaimed first edition of Whistler and BeMiller s authoritative carbohydrate reference for food... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0913250929
• ISBN13: 9780913250921
• Release Date: January 1997
• Publisher: American Association of Cereal Chemists
• Length: 241 Pages
• Weight: 0.45 lbs.