Understanding the science of food : from molecules to mouthfeel - Croxford, Sharon; Stirling, Emma (Abingdon, England : Routledge Taylor & Francis Group, 2017)
1. Food components, introductory chemistry and food safety -- 2. Unlocking key food chemistry reactions -- 3. Enhancing cooking
Includes bibliographical references (pages 362-363) and index
Keywords: Dietetics; Food -- Composition; Nutrition