Mary Virginia Orna, Gillian Eggleston, Alvin F. Bopp, "Chemistry's Role in Food Production and Sustainability: Past and Present"
English | 2020 | pages: 257 | ISBN: 0841234280 | PDF | 23,4 mb
History has been changed by food, and these chapters show how major developments in chemistry have improved the quality and quantity of food, accommodating changing lifestyles, thus drastically changing the human diet in the process. This volume highlights the historical and present role of chemistry in feeding the world, thereby impacting world economies and culture. The 16 chapters in this volume explore how food production, modification, preservation, and quality control have changed over time.
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