Food Chemistry (Google eBook)

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Springer Science & Business Media, Jan 1, 2004 - Science - 1070 pages
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The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 food components. This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index supports the advanced student into getting in-depth insight into food chemistry and technology and makes this book also 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 a"

"Few books on food chemistry treat the subject as exhaustivelya ]researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

  

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Food Chemistry

Contents

I
1
II
8
III
92
IV
157
V
245
VI
342
VII
409
VIII
427
XIV
619
XV
643
XVI
673
XVII
747
XVIII
772
XIX
806
XX
862
XXI
892

IX
434
X
474
XI
505
XII
551
XIII
566
XXII
939
XXIII
970
XXIV
986
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