Introduction to Food Chemistry – A. Ruiter
This study book covers the basic principles of food chemistry and is written by A. Ruiter. Published by BSL Media & Learning in 2016, it provides a solid introduction to the subjects of diet and nutrition science and chemistry. The paperback is suitable for students and professionals who want to deepen their knowledge in these fields.
The book supports studying, reference use, and professional development, and aligns with programs, teaching practices, and subject libraries. Thanks to its clear and concrete content, it is well suited for study planning and self-study within the relevant subject area.
Product information
- Author: A. Ruiter
- Publisher: BSL Media & Learning
- Language: Dutch
- Publication year: 2016
- Binding: Paperback
- Education level: Study book / Study
- Category: Diet and Nutrition Science
- Theme: Chemistry
- ISBN: 9789036812351