THE AUTHOR Jan Velíšek is Professor of Food Chemistry and Analysis at the Institute of Chemical Technology (ICT), Prague, Czech republic ALSO AVAILABLE FROM WILEY BLACKWELL The Chemistry of Food Additives and Preservatives By Titus A. M. Msagati ISBN: 978-1-118-27414-9 Food Carbohydrate Chemistry By Ronald E. Wrolstad ISBN: 978-0-8138-2665-3
This book, a translation from the Czech version, is an excellent, thorough resource, complete with 37 pages of primary references and a detailed, useful index. It will certainly be valuable for the many food chemistry courses that are increasingly being offered in chemistry departments. Summing Up: Highly recommended. Upper-division undergraduates and above. (Choice, 1 January 2015)