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Auteur H. D. BELITZ |
Documents disponibles écrits par cet auteur (2)
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Livre
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 figur[...]Livre
SOMMAIRE: -Water. -Amino acids, peptides, proteins. -Enzymes. -Lipids. -Carbohydrates. -Aroma substances. -Vitamins. -Minerals. -Food additives. -Food contamination. -Milk and dairy products. -Eggs. -Meat. -Fish, whales, crustaceans, mollusks. -[...]