Book Review: Principles of Food Science. Part 1: Food Chemistry. Edited by O. R. Fennema

✍ Scribed by Hans-Peter Thier

• Publisher: John Wiley and Sons
• Year: 1976
• Tongue: English
• Weight: 158 KB
• Volume: 15
• Category: Article
• ISSN: 0044-8249
• DOI: 10.1002/anie.197607091

✦ Synopsis

Some problems of physical chemistry are only touched upon or not treated at all, e.g. surfaces, solid state, metals, magnetochemistry, and d-electron systems. However, this must not be considered a limitation, since the fundamental concept of the work necessitated concentrating on the main points.

Each of the five Parts can be used separately. Cross-references to concepts, formulas, etc. in other Parts are rare. This interesting work can be welcomed and recommended as a whole, and provides a worthwhile addition to currently available textbooks.