Food Chemistry 4th revised and extended edition With 481 Figures, 923 Formulas and 634 Tables By H D. Belitz ,W. Grosch ,P. Schieberle.
The book focuses on the chemistry of foodstuffs and does not consider national or international food regulations. We have also omitted a broader discussion of aspects related to the nutritional value, the processing and the toxicology of foods.All of these are an essential part of the training of a food chemist but, because of the extent of the subject matter and the consequent specialization, must today be the subject of separate books. Nevertheless, for all important foods we have included brief discussions of manufacturing processes and their parameters since these are closely related to the chemical reactions occurring in foods.
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