Verfügbarkeit: Food Chemistry

Food Chemistry:

The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 f...

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Bibliographische Detailangaben
Hauptverfasser:	Belitz, Hans-Dieter 1931-1993 (VerfasserIn), Grosch, Werner 1934- (VerfasserIn), Schieberle, Peter 1951- (VerfasserIn)
Weitere Verfasser:	Burghagen Margaret M. (ÜbersetzerIn)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Berlin ; Heidelberg Springer 2004
Ausgabe:	Third revised edition
Schlagworte:	Chemistry Food Science Agriculture Forestry Analytical Chemistry Biochemistry, general Analytical chemistry Food / Biotechnology Biochemistry Lebensmittelchemie Einführung Lehrbuch
Online-Zugang:	UBT01 Volltext
Zusammenfassung:	The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 food components. This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index supports the advanced student into getting in-depth insight into food chemistry and technology and makes this book also 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
Beschreibung:	1 Online-Ressource (LXXXVIII, 1071 Seiten)
ISBN:	9783662072790
DOI:	10.1007/978-3-662-07279-0

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Datensatz im Suchindex

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dewey-full	641.3 664
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	641 - Food and drink 664 - Food technology
dewey-raw	641.3 664
dewey-search	641.3 664
dewey-sort	3641.3
dewey-tens	640 - Home and family management 660 - Chemical engineering
discipline	Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
doi_str_mv	10.1007/978-3-662-07279-0
edition	Third revised edition
format	Electronic eBook
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spelling	Belitz, Hans-Dieter 1931-1993 Verfasser (DE-588)105282200 aut Lehrbuch der Lebensmittelchemie Food Chemistry H.-D. Belitz, W. Grosch, P. Schieberle ; translation from the fifth German edition by M. M. Burghagen Third revised edition Berlin ; Heidelberg Springer 2004 1 Online-Ressource (LXXXVIII, 1071 Seiten) txt rdacontent c rdamedia cr rdacarrier The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 food components. This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index supports the advanced student into getting in-depth insight into food chemistry and technology and makes this book also 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 Chemistry Food Science Agriculture Forestry Analytical Chemistry Biochemistry, general Analytical chemistry Food / Biotechnology Biochemistry Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf 1\p (DE-588)4151278-9 Einführung gnd-content 2\p (DE-588)4123623-3 Lehrbuch gnd-content Lebensmittelchemie (DE-588)4034873-8 s 3\p DE-604 Grosch, Werner 1934- Verfasser (DE-588)142187402 aut Schieberle, Peter 1951- Verfasser (DE-588)109793765 aut Burghagen Margaret M. trl Erscheint auch als Druck-Ausgabe 978-3-540-40818-5 https://doi.org/10.1007/978-3-662-07279-0 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk
spellingShingle	Belitz, Hans-Dieter 1931-1993 Grosch, Werner 1934- Schieberle, Peter 1951- Food Chemistry Chemistry Food Science Agriculture Forestry Analytical Chemistry Biochemistry, general Analytical chemistry Food / Biotechnology Biochemistry Lebensmittelchemie (DE-588)4034873-8 gnd
subject_GND	(DE-588)4034873-8 (DE-588)4151278-9 (DE-588)4123623-3
title	Food Chemistry
title_alt	Lehrbuch der Lebensmittelchemie
title_auth	Food Chemistry
title_exact_search	Food Chemistry
title_full	Food Chemistry H.-D. Belitz, W. Grosch, P. Schieberle ; translation from the fifth German edition by M. M. Burghagen
title_fullStr	Food Chemistry H.-D. Belitz, W. Grosch, P. Schieberle ; translation from the fifth German edition by M. M. Burghagen
title_full_unstemmed	Food Chemistry H.-D. Belitz, W. Grosch, P. Schieberle ; translation from the fifth German edition by M. M. Burghagen
title_short	Food Chemistry
title_sort	food chemistry
topic	Chemistry Food Science Agriculture Forestry Analytical Chemistry Biochemistry, general Analytical chemistry Food / Biotechnology Biochemistry Lebensmittelchemie (DE-588)4034873-8 gnd
topic_facet	Chemistry Food Science Agriculture Forestry Analytical Chemistry Biochemistry, general Analytical chemistry Food / Biotechnology Biochemistry Lebensmittelchemie Einführung Lehrbuch
url	https://doi.org/10.1007/978-3-662-07279-0
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