Books  Physical Sciences  Chemistry 

Food Chemistry

By: HD Belitz and W Grosch

1024 pages, 460 figs, 458 tabs

Springer-Verlag

Spiralbound | Dec 1999 | Edition: 2 | #95724 | ISBN: 3540646922
Availability: Usually dispatched within 1-2 weeks Details
NHBS Price: £37.50 $48/€45 approx
Hardback | Dec 1999 | Edition: 2 | #95721 | ISBN: 354064704X
Out of Print Details

About this book

The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index will help this volume serve as a reference text for advanced students in food technology and as a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in the food industry and in research as well as in food control and other service labs.


Contents

Water; amino acids, peptides, proteins; enzymes; lipids; carbohydrates; aroma substances; vitamines; minerals; food additives; food contamination; milk and dairy products; eggs; meat; fish, whales, crustaceans, molluscs; edible fats and oils; cereals and cereal products; legumes; vegetables and vegetable products; fruits and fruit products; sugars, sugar alcohols, honey; alcoholic beverages; coffee, tea, cocoa; spices, salt and vinegar; drinking water, mineral and table water.

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