TY  - BOOK
AU  - Belitz,H.-D.
AU  - Grosch,W.
AU  - Schieberle,Peter
TI  - Food chemistry
SN  - 9783540699330 (alk. paper)
AV  - TX 545 .B445 2009
U1  - 664.07 22
PY  - 2009///
CY  - Berlin
PB  - Springer
KW  - Food
KW  - Analysis
KW  - Food Analysis
KW  - Beverages
KW  - analysis
KW  - Food Additives
KW  - Food Contamination
N1  - Includes bibliographical references and index; Water -- Amino acids, peptides, proteins -- Enzymes -- Lipids -- Carbohydrates -- Aroma compounds -- Vitamins -- Minerals -- Food additives -- Food contamination -- Milk and dairy products -- Eggs -- Meat -- Fish, whales, crustaceans, mollusks -- Edible fats and oils -- Cereals and cereal products -- Legumes -- Vegetables and vegetable products -- Fruits and fruit products -- Sugars, sugar alcohols and honey -- Alcoholic beverages -- Coffee, tea, cocoa -- Spices, salt and vinegar -- Drinking water, mineral and table water; bioquimica; tehzoonah
N2  - 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, or phystosterols are now treated more extensively.  This provides student and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology.  They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories
UR  - https://library.feu-nrmf.ph/cgi-bin/koha/opac-retrieve-file.pl?id=3ab0ba56f4f73b043cbf61fc1ea4580e
ER  -