Food Chemistry [E-Book] / by Hans-Dieter 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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Full text |
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| Personal Name(s): | Belitz, Hans-Dieter. author |
| Grosch, Werner. author / Schieberle, Peter. author | |
| Edition: |
4. |
| Imprint: |
Berlin, Heidelberg :
Springer,
2009
|
| Physical Description: |
XLIV, 1070 p. With 923 Formulas. online resource. |
| Note: |
englisch |
| ISBN: |
9783540699347 |
| DOI: |
10.1007/978-3-540-69934-7 |
| Subject (LOC): |
- Water
- Amino Acids, Peptides, Proteins
- Enzymes
- Lipids
- Carbohydrates
- Aroma Compounds
- Vitamins
- Minerals
- Food Additives
- Food Contamination
- Milk and Dairy Products
- Eggs
- Meat
- Fish, Whales, Crustaceans, Mollusks
- Edible Fats and Oils
- Cereals and Cereal Products
- Legumes
- Vegetables and Vegetable Products
- Fruits and Fruit Products
- Sugars, Sugar Alcohols and Honey
- Alcoholic Beverages
- Coffee, Tea, Cocoa
- Spices, Salt and Vinegar
- Drinking Water, Mineral and Table Water.