Food Chemistry, Third Edition
Contributors: M.M. Burghagen (Translator)
Edition: 3rd revised ed. edition
Publisher: Springer
Published: June 14, 2004
Language: eng
Format: Hardcover
Number of pages: 1071
ISBN-13: 9783540408178
Subjects: Food & beverage technology; Food; Analysis; Science; Science/Mathematics; Food Science; Chemistry - Analytic; Manufacturing; Technology / Food Industry & Science; Chemistry - Organic
Description: "This book is 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"--BOOK JACKET.