Food chemistry

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Food chemistry

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This book has long been the leading reference on food chemistry and technology. This latest edition covers new topics such as BSE detection, or acrylamide, and offers expanded treatment of food allergies and alcoholic drinks, or phytosterols

Bibliographic Details
Main Authors:	Belitz, H.-D. [ (Hans-Dieter)] (Author), Grosch, W. [ (Werner)] (Author), Schieberle, Peter (Author)
Format:	Book
Language:	English
Published:	Berlin, Germany : Springer , c2009
Edition:	4th revised and extended ed
Subjects:	Food > Analysis Food > Composition

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