Food Chemistry

The book is in good condition with a sturdy hardcover binding. There is no visible dust jacket, and the cover shows minor signs of wear. The pages appear clean and free of inscriptions or library markings, making it a suitable addition to a professional or academic library.

"Food Chemistry, Third Edition," edited by Owen R. Fennema, is a comprehensive exploration of the chemical processes and interactions of all biological and non-biological components of foods. This edition is part of the respected Food Science and Technology series. While the publisher and year of this specific printing are not visible, the book is a valuable resource for students and professionals in food science. It is designed to provide in-depth knowledge of food chemistry, making it a crucial text for understanding the science behind food production and preservation. Owen R. Fennema, a notable figure in the field, ensures that this edition remains an authoritative reference. The book is a hardcover, which suggests durability for frequent use. This edition is particularly useful for those seeking a detailed and scientific approach to food chemistry.