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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| Format: | eBook |
| Language: | English |
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Berlin ; New York :
Springer,
[1999]
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| Edition: | 2nd ed. / |
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| Online Access: | Connect to the full text of this electronic book |
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by Belitz, H.-D. (Hans-Dieter)
Published 2009
Connect to the full text of this electronic bookPublished 2009
eBook
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