Food Chemistry. 4th revised and extended ed.

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Full metadata record

DC Field	Value	Language
dc.contributor.author	Belitz, Dr. Hans-Dieter	-
dc.contributor.author	Schieberle, Dr. Peter	-
dc.contributor.author	Grosch, Dr. Werner	-
dc.date.accessioned	2020-12-08T09:15:09Z	-
dc.date.available	2020-12-08T09:15:09Z	-
dc.date.issued	2009	-
dc.identifier.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.	en_US
dc.identifier.isbn	978-3-540-69934-7	-
dc.identifier.isbn	978-3-540-69933-0	-
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/141	-
dc.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.	en_US
dc.description.abstract	The book focuses on the chemistry of foodstuffs and does not consider national or international food regulations.	en_US
dc.language.iso	en	en_US
dc.publisher	Springer-Verlag	en_US
dc.subject	Food Chemistry	en_US
dc.title	Food Chemistry. 4th revised and extended ed.	en_US
dc.type	Book	en_US
Appears in Collections:	Nutrition Sciences

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2009 Food Chemistry.pdf		17.48 MB	Adobe PDF	View/Open