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The third edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. Food Chemistry now comprises more than 620 tables and 472 figures, including the structural formulae of nearly 1,100 food components. This well-known and internationally-used advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information, and the comprehensive subject index supply advanced students deep insights into food chemistry and technology, also making it also a valuable on the job reference. "Few books on food chemistry treat the subject as exhaustively... researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
From the reviews of the third edition:
"This world-wide well-known and classical reference book in the field of Food Chemistry has been extensively re-written. . logically organized according to the food constituents and commodities. It provides . up-to-date information in food chemistry. The extensive use of tables and the comprehensive subject index enables the advanced students to get an in-depth insight into both food chemistry and technology. But also for English-speaking professionals in these scientific fields . this up-to-date version is indispendable (sic) and, therefore, warmly recommended" (Advances in Food Sciences, Vol. 26(4), 2004)
"Has been extensively re-written and a number of new topics . have been introduced or completely revised. . This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides . up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index support the advanced student into getting in-depth insight into food chemistry and technology . ." (Food Trade Review, Vol. (74), June, 2004)
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