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Food Chemistry

4.17  ·  Rating details ·  24 ratings  ·  1 review
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.

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Hardcover, Revised and Extended Fourth Edition, 1070 pages
Published January 15th 2009 by Springer (first published October 28th 1982)
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