{"product_id":"9789811947988","title":"Advances in Food Chemistry : Food Components, Processing and Preservation","description":"\u003cp\u003eThe book compiles the latest advances in food chemistry. The book also discusses the effect of different food processing operations on the food components. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.\u003c\/p\u003e","brand":"Springer Verlag, Singapore","offers":[{"title":"Default Title","offer_id":48856014192875,"sku":"00000_00000_00000_00000","price":219.72,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/4484\/5803\/files\/9789811947988-1.jpg?v=1781771285","url":"https:\/\/kinokuniya.com.sg\/products\/9789811947988","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}