Food Chemistry

Autor*innen

• H.-D. Belitz
• Peter Schieberle
• Werner Grosch

Parameter

• 1114 Seiten
• 39 Lesestunden

• Chemie
• Essen
• Kochkunst & Gastronomie
• Naturwissenschaften

Mehr zum Buch

This leading textbook on food chemistry and technology has been revised and expanded in its fourth edition, now covering topics like BSE detection and acrylamide. It features over 600 tables, 500 figures, and 1100 structural formulae, making it an essential resource for students, researchers, and professionals in food science and technology.

• Sprache: Englisch
• Erscheinungsdatum: 2009
• Einband: Paperback