Facts on File Food Chemistry
Facts On File Food Chemistry is written by David E. Newton and published by Facts On File, Inc. in 2007. Over the past two centuries, chemists have continued to push forward the frontiers of food design and development. Today, virtually every technique that is available to the industrial or research chemist is employed by the food chemist to modify the […]
Food Chemistry By Owen R. Fennema
Food Chemistry (third edition) is edited by Owen R. Fennema (University of Wisconsin-Madison, Madison, Wisconsin) and published by Marcel Dekker, Inc. in 1996. For many years, an acute need has existed for a food chemistry textbook that is suitable for food science students with backgrounds in organic chemistry and biochemistry. This book is designed primarily to fill the aforementioned […]
Food Chemistry By H.D. Belitz, W. Grosch and P. Schieberle
Food Chemistry (4th revised and extended edition) is written by Professor Dr. Hans-Dieter Belitz, Professor em. Dr. Werner Grosch and Professor Dr. Peter Schieberle and published by Springer in 2009. The very rapid development of food chemistry and technology over the last two decades, which is due to a remarkable increase in the analytical and manufacturing possibilities, makes the complete lack […]
