Food chemistry [electronic resource] / H.-D. Belitz, W. Grosch.

This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing,...

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Bibliographic Details

Online Access:	Full Text (via Springer)
Main Author:	Belitz, H.-D. (Hans-Dieter)
Other Authors:	Grosch, W. (Werner)
Other title:	Lehrbuch der Lebensmittelchemie. English
Format:	Electronic eBook
Language:	English German
Published:	Berlin ; New York : Springer, ©1999.
Edition:	2nd ed. /
Subjects:	Food > Analysis.