Food chemistry /

This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing,...

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Bibliographic Details

Main Author:	Belitz, H.-D. (Hans-Dieter)
Corporate Author:	SpringerLink (Online service)
Other Authors:	Grosch, W. (Werner)
Format:	eBook
Language:	English
Published:	Berlin ; New York : Springer, [1999]
Edition:	2nd ed. /
Subjects:	Food > Analysis. Food Analysis. Aliments > Analyse. Alimentos (controle de qualidade) Nutricao. Alimentos > Análisis. Electronic books.
Online Access:	Connect to the full text of this electronic book