An edition of Introduction to Food Chemistry (2004)

Introduction to Food Chemistry

by Richard Owusu-Apenten

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Last edited by LC Bot

June 13, 2012 | History

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An edition of Introduction to Food Chemistry (2004)

Introduction to Food Chemistry

Edition	Availability
1 Introduction to Food Chemistry 2019, Taylor & Francis Group in English 0367393484 9780367393489	zzzz Not in Library Libraries near you: WorldCat
2 Introduction to Food Chemistry 2004, Taylor & Francis Group in English 0429127944 9780429127946	zzzz Not in Library Libraries near you: WorldCat
3 Introduction to Food Chemistry 2004, Taylor & Francis Group in English 1420058177 9781420058178	zzzz Not in Library Libraries near you: WorldCat
4 Introduction to Food Chemistry June 26, 2004, CRC Hardcover in English 084931724X 9780849317248	aaaa Not in Library Libraries near you: WorldCat

Book Details

First Sentence

"The study of chemistry probably dates from the first millennium AD, and the route to modern chemistry can be traced through the alchemist philosophies of medieval China, India, and Europe, although it took about a thousand years for chemistry to grow into a coherent and inclusive discipline.1"

The Physical Object

Format: Hardcover
Number of pages: 272
Dimensions: 10 x 7.2 x 0.8 inches
Weight: 1.5 pounds

ID Numbers

Open Library: OL8259278M
ISBN 10: 084931724X
ISBN 13: 9780849317248

Source records

Library of Congress MARC record

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History

Created December 10, 2009
3 revisions

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June 13, 2012	Edited by LC Bot	import new book
April 28, 2010	Edited by Open Library Bot	Linked existing covers to the work.
December 10, 2009	Created by WorkBot	add works page

Introduction to Food Chemistry

by Richard Owusu-Apenten