Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/141| Title: | Food Chemistry. 4th revised and extended ed. |
| Authors: | Belitz, Dr. Hans-Dieter Schieberle, Dr. Peter Grosch, Dr. Werner |
| Keywords: | Food Chemistry |
| Issue Date: | 2009 |
| Publisher: | Springer-Verlag |
| Citation: | The very rapid development of food chemistry and technology over the last two decades, which is due to a remarkable increase in the analytical and manufacturing possibilities, makes the complete lack of a comprehensive, teaching or reference text particularly noticeable. It is hoped that this textbook of food chemistry will help to fill this gap. |
| Abstract: | The book focuses on the chemistry of foodstuffs and does not consider national or international food regulations. |
| Description: | The book focuses on the chemistry of foodstuffs and does not consider national or international food regulations. Commodity and production data of importance to food chemists are mainly given in tabular form. Each chapter includes some references which are not intended to form an exhaustive list. |
| URI: | http://localhost:8080/xmlui/handle/123456789/141 |
| ISBN: | 978-3-540-69934-7 978-3-540-69933-0 |
| Appears in Collections: | Nutrition Sciences |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2009 Food Chemistry.pdf | 17.48 MB | Adobe PDF | View/Open |
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