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This comprehensive textbook on food chemistry and technology has been a leading reference for over two decades. The fourth edition includes expanded coverage on topics like BSE detection and food allergies, featuring over 600 tables and 1100 structural formulae. It's an essential resource for students and professionals in food science and related fields.
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Food Chemistry, H.-D. Belitz, Peter Schieberle, Werner Grosch
- Language
- Released
- 2009
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- (Hardcover)
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