ENGLISH

Food Chemistry

By Professor Dr.-Ing. H.-D. Belitz , Professor Dr.-Ing. W. Grosch , Professor Dr. rer. nat. P. Schieberle (auth.)

Book information

Publisher
Springer Berlin Heidelberg
Year
2004
ISBN
978-3-540-40818-5, 978-3-662-07279-0
DOI
10.1007/978-3-662-07279-0
Language
english
Format
PDF
Filesize
25 MB (25856507 bytes)
Pages
3rd rev. ed., LXXXVIII, 1071 p.\1114
Orientation
yes
Scanned
yes
Time added
2013-08-01 04:00:00
Food Science; Agriculture; Forestry; Analytical Chgeneral

Description

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 food components. This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index supports the advanced student into getting in-depth insight into food chemistry and technology and makes this book also a valuable on the job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.

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