Miscellaneous Foods

Discover the essential guide to nutritional science with Miscellaneous Foods by W. Chan Brown, published by the Royal Society of Chemistry in 1994. This comprehensive paperback serves as a vital supplement to The Composition of Foods 5th Edition, offering the only authoritative and extensive compilation of nutrient composition available today. With 193 pages of detailed information, this reference work is perfect for professionals in chemistry, dietetics, and nutrition, as well as anyone interested in food and beverage technology. Enhance your understanding of consumer health and nutrition with this indispensable resource that bridges the gap between science and everyday dietary choices. Don’t miss out on the opportunity to enrich your knowledge with this key publication in the field of food science.