The new chemistry: Food Chemistry

  • Beschrijving
Offers a wealth of information on the field of altering foods for human consumption and describes the differences between synthetic, engineered, irradiated, and organic foods. 212 pages.
Chapters include:
  • The History of Food Modification
  • Food Additives
  • Synthetic Foods
  • Genetically Modified Foods
  • Foodborne Illnesses and Irradiation of Foods
  • Organic and Natural Foods.