Food chemistry
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,...
Kaydedildi:
| Asıl Yazarlar: | , , |
|---|---|
| Materyal Türü: | Livre numérique |
| Dil: | Anglais |
| Baskı/Yayın Bilgisi: |
Berlin, Heidelberg :
Springer Berlin Heidelberg
[20..].
Cham : Springer Nature |
| Edisyon: | 4. |
| Online Erişim: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Not: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Food chemistry, H. D Belitz, W. Grosch, P. Schieberle, 4th revised and extended edition, 2009, Berlin, Springer, 1 vol. (xlii-1070 p.), 978-3-540-69935-4 |
| LEADER | 03707nam a22003497a 4500 | ||
|---|---|---|---|
| 001 | 941178 | ||
| 008 | 090420q2000 xx ||| |||| 00| 0 eng d | ||
| 009 | PPN132867710 | ||
| 020 | |a 9783540699347 | ||
| 041 | 0 | |a eng | |
| 082 | |a 641.3 | ||
| 082 | |a 664 | ||
| 100 | 1 | |a Belitz, Hans-Dieter, |d 1931-1993. | |
| 245 | 1 | 0 | |a Food chemistry |c by Hans-Dieter Belitz, Werner Grosch, Peter Schieberle. |
| 250 | |a 4. | ||
| 260 | |a Berlin, Heidelberg : |b Springer Berlin Heidelberg. | ||
| 260 | |a Cham : |b Springer Nature, |c [20..]. | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 1 | |a Water Amino Acids, Peptides, Proteins Enzymes Lipids Carbohydrates Aroma Compounds Vitamins Minerals Food Additives Food Contamination Milk and Dairy Products Eggs Meat Fish, Whales, Crustaceans, Mollusks Edible Fats and Oils Cereals and Cereal Products Legumes Vegetables and Vegetable Products Fruits and Fruit Products Sugars, Sugar Alcohols and Honey Alcoholic Beverages Coffee, Tea, Cocoa Spices, Salt and Vinegar Drinking Water, Mineral and Table Water | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a 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 | ||
| 700 | 1 | |a Grosch, Werner. |4 aut | |
| 700 | 1 | |a Schieberle, Peter. |4 aut | |
| 776 | 0 | |0 145454908 |t Food chemistry |f H. D Belitz, W. Grosch, P. Schieberle |e 4th revised and extended edition |d 2009 |c Berlin |n Springer |p 1 vol. (xlii-1070 p.) |z 978-3-540-69935-4 | |
| 856 | 4 | |q PDF |u https://doi.org/10.1007/978-3-540-69934-7 |z Accès sur la plateforme de l'éditeur | |
| 856 | 4 | |u https://revue-sommaire.istex.fr/ark:/67375/8Q1-5X5XK2M7-4 |z Accès sur la plateforme Istex | |
| 856 | 4 | |5 452349901:747850399 |u https://ezproxy.univ-orleans.fr/login?url=https://dx.doi.org/10.1007/978-3-540-69934-7 |z Accès Université d'Orléans | |
| 856 | 4 | |5 180339901:750867965 |u https://ezproxy.insa-cvl.fr/login?qurl=https://dx.doi.org/10.1007/978-3-540-69934-7 |z Accès INSA CVL | |
| 997 | |0 941178 |1 Livre numérique |a Ressource numérique |b INSA |b ENSA |c 0/Bibliothèque numérique/ |c 1/Bibliothèque numérique/Autre ressource numérique/ | ||