Food chemistry
著者
書誌事項
Food chemistry
Springer, c1999
2nd ed. / translation from the fourth German edition by M.M. Burghagen ... [et al.]
- : hard
- : soft
- タイトル別名
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Lehrbuch der Lebensmittelchemie
Lehrbuch für Lebensmittelchemie
大学図書館所蔵 件 / 全45件
-
該当する所蔵館はありません
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注記
Includes bibliographical references and index
内容説明・目次
- 巻冊次
-
: soft ISBN 9783540646921
内容説明
Logically organized according to food constituents and commodities and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers with an outstanding easy-to-use reference.
- 巻冊次
-
: hard ISBN 9783540647041
内容説明
Logically organized according to food constituents and commodities, this updated manual seeks to provide students and researchers in food science or agricultural chemistry with a useful textbook. There are tables for easy reference and a comprehensive subject index.
目次
- Water
- amino acids, peptides, proteins
- enzymes
- lipids
- carbohydrates
- aroma substances
- vitamines
- minerals
- food additives
- food contamination
- milk and dairy products
- eggs
- meat
- fish, whales, crustaceans, molluscs
- edible fats and oils
- cereals and cereal products
- legumes
- vegetables and vegetable products
- fruits and fruit products
- sugars, sugar alcohols, honey
- alcoholic beverages
- coffee, tea, cocoa
- spices, salt and vinegar
- drinking water, mineral and table water.
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