Food Chemistry,4 Ed (repost)
Food Chemistry,4 Ed
Springer | 2009-02-01 | ISBN: 3540699333 | 1117 pages | PDF | 11,5 MB
Springer | 2009-02-01 | ISBN: 3540699333 | 1117 pages | PDF | 11,5 MB
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.