Food Chemistry

3rd edition (2004)

Paperback: 1071 pages
Publisher: ; 3rd edition (June 14, 2004)
Language: English
ISBN-10: 3540408185
ISBN-13: 978-3540408185

Product 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.

Hidden contents (Our Amazon affiliate links)
You must click 'Thank You' before you can see the data contained here. You can purchase this item from Amazon with discount through our amazon affiliate link.
BUT You DONOT have sufficient rights to see the hidden data contained here.
Please Register to see contents.