Name: Food Chemistry (en Inglés)
Price: 400.08 PEN
Availability: InStock
Author: H.-D. Belitz; Werner Grosch; Peter Schieberle
ISBN: 9783540699354

Formato

Libro Físico

Editorial

Springer

Autor

H.-D. Belitz; Werner Grosch; Peter Schieberle

Año

2009

Idioma

Inglés

N° páginas

1070

Encuadernación

Tapa Blanda

ISBN

354069935X

ISBN13

9783540699354

N° edición

Categorías

Química analítica

Food Chemistry (en Inglés)

H.-D. Belitz; Werner Grosch; Peter Schieberle (Autor) · Springer · Tapa Blanda

Libro Nuevo Importado

Envío: 12 a 17 días háb.

S/ 889,06S/ 400,08

-55%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan más de 100 unidades

S/ 400,08

Llega entre el 04 Ago y el 13 Ago a CERCADO DE LIMA, Lima. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Food Chemistry (en Inglés)"

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. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students 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. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively…researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS