Food Chemistry

Food Chemistry
ISBN-10
3662072793
ISBN-13
9783662072790
Series
Food Chemistry
Category
Technology & Engineering
Pages
1114
Language
English
Published
2013-04-17
Publisher
Springer Science & Business Media
Authors
H.-D. Belitz, Werner Grosch, Peter Schieberle

Description

The 3rd edition has been extensively re-written and many topics of particular interest to food technologists have been added or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1,100 food components. This standard text and reference is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with the up-to-date information they require. The extensive tables for easy reference, the wealth of information, and the comprehensive subject index aid advanced students to acquire in-depth insight into food chemistry and technology and make this book also a valuable on-the-job reference for chemists, food chemists, food technologists, and more. Praise for the first edition: "Few books on food chemistry treat the subject as exhaustively researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." (JACS)

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Other editions

  • Food Chemistry
    Food Chemistry
    • 2013-04-17
    • 993 pages
    • Ebook
    • Springer Science & Business Media
  • Food Chemistry
    Food Chemistry
    • 2009-01-15
    • 1070 pages
    • Paperback
    • Springer Science & Business Media
  • Food Chemistry
    Food Chemistry
    • 2008-12-21
    • 1070 pages
    • Ebook
    • Springer Science & Business Media
  • Food Chemistry
    Food Chemistry
    • 2004
    • 1070 pages
    • Paperback
    • Springer Science & Business Media

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