Food Chemistry

Food Chemistry

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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,...

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Bibliographic Details
Main Authors: Belitz, Hans-Dieter (Author), Grosch, Werner (Author), Schieberle, Peter (Author)
Corporate Author: SpringerLink (Online service)
Format: Electronic eBook
Language:English
Published: Berlin, Heidelberg : Springer Berlin Heidelberg, 2009.
Edition:4.
Subjects:
Chemistry.
Analytical chemistry.
Food > Biotechnology.
Nutrition.
Agriculture.
Biochemistry.
Food Science.
Analytical Chemistry.
Biochemistry, general.
Online Access:Full Text via HEAL-Link

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ΒΚΠ - Πατρα: ALFd

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Call Number: 330.01 BAU
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ΒΚΠ - Πατρα: BSC

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Call Number: 330.01 BAU
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