| 书目名称 | Food Chemistry | | 编辑 | H.-D. Belitz,W. Grosch,P. Schieberle | | 视频video | | | 概述 | Logically organized according to food constituents and commodities and extensively illustrated with more than 620 tables and 472 figures.Completely revised and updated edition.Provides students and re | | 图书封面 |  | | 描述 | The 3.rd. 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. | | 出版日期 | Textbook 2004Latest edition | | 关键词 | Agricultural Sciences; Amino acid; Food Technology; Structural formula; Vitamin; additives; agriculture; al | | 版次 | 3 | | doi | https://doi.org/10.1007/978-3-662-07279-0 | | isbn_ebook | 978-3-662-07279-0 | | copyright | Springer-Verlag Berlin Heidelberg 2004 |
The information of publication is updating
|
|
发表于 2025-3-21 19:49:53
