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Title: Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle ; translation from the fifth German edition by M.M. Burghagen.
Author: Schieberle, P. ; Grosch, W. ; Belitz, H.-D. (Hans-Dieter) ; Burghagen, M. M.
Edition: 3rd rev. ed.
Year: 2004.
Description: xliv, 1070 p. : ill. ; 24 cm.
Subject: Vitamins. ; Milk products. ; Aromatic compounds. ; Oils. ; Food technology. ; Eggs. ; Cereal products. ; Coffee. ; Food contamination. ; Fruit products. ; Lipids. ; Salt. ; Amino acids. ; Legumes. ; Tea. ; Spices. ; Crustacea. ; Sugar. ; Food additives. ; Beverages. ; Drinking water. ; Vegetable products. ; Water. ; Minerals. ; Vinegar. ; Meat. ; Vegetables. ; Enzymes. ; Alcoholic beverages. ; Cocoa. ; Honey. ; Fish. ; Proteins. ; Mollusca. ; Food chemistry. ; Fruit. ; Cereals. ; Peptides. ; Carbohydrates. ; Fats.
Notes: Includes index.
Includes bibliographical references.
ISBN/ISSN: 3540408185;
Type: Book
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