Food Chemistry

Food Chemistry by H.-D. Belitz, Werner Grosch, Peter Schieberle.

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks,...

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Bibliographic Details
Main Authors: Belitz, H.-D (Author), Grosch, Werner (Author), Schieberle, Peter (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 2009.
Edition:4th ed. 2009.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Agriculture.
Analytical chemistry.
Biochemistry.
Nutrition   .
Electronic resources (E-books)
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