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Food Chemistry

Autores

H.-D. Belitz
Peter Schieberle
Werner Grosch

Valoración del libro

4,4(3)Añadir reseña

Parámetros

1114 páginas
39 horas de lectura

Arte culinario & Gastronomía
Ciencias naturales
Comida
Química

Más información sobre el libro

This leading textbook on food chemistry and technology has been revised and expanded in its fourth edition, now covering topics like BSE detection and acrylamide. It features over 600 tables, 500 figures, and 1100 structural formulae, making it an essential resource for students, researchers, and professionals in food science and technology.