Food Chemistry
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,...
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| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Berlin London
Springer
2009
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| Edition: | 4th revised and extended ed. |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Food chemistry
Composition and Physico-chemical Characteristics of Margarines and Shortenings
