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Food Chemistry

Autor*innen

H.-D. Belitz
Peter Schieberle
Werner Grosch

Buchbewertung

4,4(3)Abgeben

Parameter

1070 Seiten
38 Lesestunden

Chemie
Essen
Kochkunst & Gastronomie
Naturwissenschaften

Mehr zum Buch

This comprehensive textbook on food chemistry and technology has been a leading reference for over two decades. The fourth edition includes expanded coverage on topics like BSE detection and food allergies, featuring over 600 tables and 1100 structural formulae. It's an essential resource for students and professionals in food science and related fields.