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Table of contents (24 chapters)
Reviews
From the reviews of the third edition:
"This world-wide well-known and classical reference book in the field of Food Chemistry has been extensively re-written. … logically organized according to the food constituents and commodities. It provides … up-to-date information in food chemistry. The extensive use of tables and the comprehensive subject index enables the advanced students to get an in-depth insight into both food chemistry and technology. But also for English-speaking professionals in these scientific fields … this up-to-date version is indispendable (sic) and, therefore, warmly recommended" (Advances in Food Sciences, Vol. 26(4), 2004)
"Has been extensively re-written and a number of new topics … have been introduced or completely revised. … This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides … up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index support the advanced student into getting in-depth insight into food chemistry and technology … ." (Food Trade Review, Vol. (74), June, 2004)
Authors and Affiliations
Bibliographic Information
Book Title: Food Chemistry
Authors: H.-D. Belitz, W. Grosch
DOI: https://doi.org/10.1007/978-3-662-07281-3
Publisher: Springer Berlin, Heidelberg
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eBook Packages: Springer Book Archive
Copyright Information: Springer-Verlag Berlin Heidelberg 1999
eBook ISBN: 978-3-662-07281-3Published: 17 April 2013
Edition Number: 2
Number of Pages: LXXXVI, 993
Topics: Food Science, Agriculture, Forestry, Analytical Chemistry, Nutrition