Presents techniques that have proven their effectiveness through repeated use and that are illustrative of reactions or procedures which can be applied to other cases. Volume 8 highlights applications
Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised,
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses
