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Academic & Professional Books  Reference  Physical Sciences  Chemistry

Food Chemistry

By: HD Belitz and W Grosch
1024 pages, 460 figs, 458 tabs
Publisher: Springer-Verlag
Food Chemistry
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  • Food Chemistry ISBN: 9783540646921 Edition: 2 Spiralbound Dec 1999 Usually dispatched within 1-2 weeks
  • Food Chemistry ISBN: 9783540647041 Edition: 2 Hardback Dec 1999 Out of Print #95721
Selected version: £71.99
About this book Contents Customer reviews Related titles

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.


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.

Customer Reviews

By: HD Belitz and W Grosch
1024 pages, 460 figs, 458 tabs
Publisher: Springer-Verlag
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