Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle. [electronic resource]
Material type:
Computer filePublication details: Berlin, Germany : Springer, 2009Edition: fourth editionNotes: "The fourth edition of the 'Food Chemistry' textbook is a translation of the the sixth German edition of this textbook."--PrefDescription: 1 online resource (xliv, 1070 pages) : illustrationsISBN: - 9783540699347 (E-book)
- TX 545 B44F 2009
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E-Book
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SPU Library, Bangkok (Main Campus) | Electronic Resources | On Display | TX 545 B44F 2009 (Browse shelf(Opens below)) | Available | 9783540699347 |
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"The fourth edition of the 'Food Chemistry' textbook is a translation of the the sixth German edition of this textbook."--Pref
Includes bibliographical references and index
Amino acids, peptides, proteins -- Enzymes -- Lipids -- Carbohydrates -- Aroma compounds -- Vitamins -- Minerals -- Food additives -- Food contamination -- Milk and dairy products
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