Food Chemistry /

The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 f...

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Bibliographic Details

Main Author:	Belitz, H.-D
Corporate Author:	SpringerLink (Online service)
Other Authors:	Grosch, W., Schieberle, P.
Format:	eBook
Language:	English
Published:	Berlin, Heidelberg : Springer Berlin Heidelberg, 2004.
Edition:	Third rev. edition.
Subjects:	Chemistry. Analytical biochemistry. Food science. Agriculture. Biochemistry. Forests and forestry. Electronic books.
Online Access:	Connect to the full text of this electronic book