Food Chemistry by Hans-Dieter Belitz
English | PDF | 2009 | 1114 Pages | ISBN : 3540699333 | 36.5 MB
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.