Food chemistry /

• Main Author: Belitz, H.-D. (Hans-Dieter) (συγγραφέας.)
• Other Authors: Grosch, W. (Werner) (συγγραφέας.), Schieberle, Peter (συγγραφέας.), Burghagen, M.M (μεταφραστής.)
• Format: Book
• Language: English
• Published: Berlin ; New York : Springer, c2004.
• Edition: 3rd ed., rev.
• Subjects: Χημεία τροφίμων

Table of Contents:

• 0. water
• 1. amino acids, proteins
• 2. enzymes
• 3. lipids
• 4. carbohydrates
• 5. aroma substances
• 6. vitamins
• 7.minerals
• 8. food additives
• 9. food contamination
• 10. milk and products thereof
• 11. eggs
• 12. meat
• 13. fish and other sea food
• 14 edible fats and oils
• 15. cereals and products thereof
• 16.legumes
• 17. vegetables and products thereof
• 18. fruits and products thereof
• 19. sugars, alcohol, honey
• 20 alcoholic beverages
• 21 coffee, tea and cocoa
• 22.spices, salt and vinegar.