Chemistry and Biochemistry of Food 2nd Edition by José R. Pérez-Castiñeira - Essential 2025/2026 Study Guide for First-Attempt Exam Success
Unlock advanced insights into food composition, properties, and reactions with the Chemistry and Biochemistry of Food, 2nd Edition. Authored by the acclaimed José R. Pérez-Castiñeira, this definitive resource is tailored for graduate students and professionals in food science and related fields. Covering fundamental principles and cutting-edge developments, it’s designed to be your indispensable companion for the 2025/2026 academic year, ensuring comprehensive understanding and preparing you to ace your exams on the first attempt, making resits a thing of the past. Master the science behind the food we eat, from molecular structures to processing impacts.
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