Food chemistry / H.-D. Belitz, W. Grosch, P. Schieberle.
Material type: TextPublication details: Berlin : Springer, c2009Edition: 4th rev. and extended edDescription: xliv, 1070 p. : ill. ; 25 cmISBN: 9783540699330 Subject(s): Food -- AnalysisDDC classification: 664.07Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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General Books | Central Library, Sikkim University | 664.07 BEL/F (Browse shelf(Opens below)) | Available | 46122 |
Includes bibliograhical references and index.
Water.- Amino Acids, Peptides, Proteins.- Enzymes.- Lipids.- Carbohydrates.- Aroma Compounds.- Vitamins.- Minerals.- Food Additives.- Food Contamination.- Milk and Dairy Products.- Eggs.- Meat.- Fish, Whales, Crustaceans, Mollusks.- Edible Fats and Oils.- Cereals and Cereal Products.- Legumes.- Vegetables and Vegetable Products.- Fruits and Fruit Products.- Sugars, Sugar Alcohols and Honey.- Alcoholic Beverages.- Coffee, Tea, Cocoa.- Spices, Salt and Vinegar.- Drinking Water, Mineral and Table Water.
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