Food Chemistry - Rilegato

Belitz, Hans-Dieter; Grosch, Werner

Rilegato

ISBN 10: 3540150439 ISBN 13: 9783540150435

Casa editrice: Springer-Verlag Berlin and Heidelberg GmbH & Co. K, 1987

Riassunto

This comprehensive textbook for teaching and continuing studies is aimed at researchers and graduate students working in the fields of food science and technology, agricultural chemistry, as well as biochemistry and analytic chemistry. The physical and chemical properties of the important food constitutents are given broad coverage to the extent that they form the basis for understanding food production, processing, storage and handling or the expected reactions occuring in food, and to the extent that they are needed for the methodology of food analysis. The subject matter is organized accordingly to the important food constituents (proteins, lipids, carbohydrates, aromatics, etc.) and food commodities (milk, meat, eggs, cereals, fruits, vegetables, etc.)

Su questa edizione

• Editore: Springer-Verlag Berlin and Heidelberg GmbH & Co. K
• Data di pubblicazione: 1987
• ISBN 10: 3540150439
• ISBN 13: 9783540150435
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 774