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,...
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Livre numérique |
| Kieli: | Anglais |
| Julkaistu: |
Berlin, Heidelberg :
Springer Berlin Heidelberg
[20..].
Cham : Springer Nature |
| Painos: | 4. |
| Linkit: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Huomautus: |
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 |
Sisällysluettelo:
- 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