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Book Summary
The 3rd 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
- ISBN-13
- 9783540408178
- Language
- English
- Binding
- Hard Bound
- Publisher
- Spring Books
- Publishing Date
- 2004-01-01
- Product Edition
- 3
Food Chemistry
Frequently bought together
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Product Specifications
Book Summary
The 3rd 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
Book Specifications
- ISBN-13
- 9783540408178
- Language
- English
- Binding
- Hard Bound
- Publisher
- Spring Books
- Publishing Date
- 2004-01-01
- Product Edition
- 3