Springer – Página 33

Basic Food Chemistry by Frank A. Lee, Paperback/Softcover 2nd Edition 1983

What stands out about this textbook is the number of illustrations and diagrams.

What stands out about this textbook is the highlighted key terms throughout.

You will find that this textbook is easy to carry around between classes.

What stands out about this textbook is the logical flow from basic to advanced ideas.

What stands out about this textbook is the inclusion of interviews with practitioners.

You will find that this textbook uses a modular structure for flexible learning.

You will find that this textbook uses simple language without dumbing things down.

A nice touch in this textbook is the timeline of major discoveries in the field.

What stands out about this textbook is the highlighted key terms throughout.

You will find that this textbook is written in a conversational, easy-to-follow tone.