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Food Chemistry

Autores

H.-D. Belitz
Peter Schieberle
Werner Grosch

Valoración del libro

4,4(3)Añadir reseña

Parámetros

1070 páginas
38 horas de lectura

Arte culinario & Gastronomía
Ciencias naturales
Comida
Química

Más información sobre el libro

This comprehensive textbook on food chemistry and technology has been a leading reference for over two decades. The fourth edition includes expanded coverage on topics like BSE detection and food allergies, featuring over 600 tables and 1100 structural formulae. It's an essential resource for students and professionals in food science and related fields.