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Food Chemistry

Title (user) : Food ChemistryTitle (google) : Food EmulsionsISBN : 9780824746964,0824746961DDC : 664/.024LCC : TP156.E6 F66 2004DOI : 10.1007/978-3-540-69934-7GoogleBook ID : uP3NmAEACAAJOpenLibrary ID : OL3691908MEdition : 4Series : Food Science and TechnologyAuthors (user) : Hans-Dieter Belitz, Werner Grosch, Peter Schieberle (auth.)Authors (google) : Stig Friberg,Kare Larsson,Johan SjoblomPublisher : Springer-Verlag Berlin HeidelbergLanguage : EnglishPublication Date : 2009File Format : pdfCategories : Technology & Engineering------------------------------------------Description (user) : For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively.Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents...

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Food Chemistry

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Street Food. exploring the world’s most authentic tastes

Title (user) : Street Food. exploring the world’s...

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Street Food. exploring the world’s most authentic tastes
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