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This leading textbook on food chemistry and technology has been revised and expanded in its fourth edition, now covering topics like BSE detection and acrylamide. It features over 600 tables, 500 figures, and 1100 structural formulae, making it an essential resource for students, researchers, and professionals in food science and technology.
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Food Chemistry, H.-D. Belitz, Peter Schieberle, Werner Grosch
- Language
- Released
- 2009
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- (Paperback)
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