Food Chemistry (New Chemistry)

Discusses the use of chemicals and additives to add flavor, color, or texture improve nutritional value or retard decay in food products, covering the science behind these changes and how they have been both embraced and condemned by the public...Title: .Food Chemistry..Author: .Newton, David E...Publisher: .Facts on File..Publication Date: .2007/08/01..Number of Pages: .224..Binding Type: .HARDCOVER..Library of Congress: .2006033109