Food Chemistry - Couverture souple

Belitz, H.D.; Grosch, Werner; Schieberle, Peter

4,15

27 �valuations de Goodreads

Couverture souple

ISBN 10 : 3540408185 ISBN 13 : 9783540408185

Editeur : Springer-Verlag Berlin and Heidelberg GmbH & Co. K, 2004

Afficher les exemplaires de cette �dition ISBN

Book by Belitz HD Grosch W Schieberle P

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

Pr�sentation de l'�diteur :

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book 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. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively…researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

Revue de presse :

Who is it for? Food Chemists, and as a reference book for anyone interseted in the scientific background of food. Presentation: Twenty-three chapters of densely packed information with numerous tables and references. Would you recommend it? Unreservedly --Peter Atkins, emeritus professor of chemistry, university of Oxford, THES Textbook Guide 3 December 2009

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.