Physical Chemistry of Foods: By Pieter Walstra; Food Science and Technology; vol. 121; Marcel Dekker, New York, Basel, 2003, 807 pages; ISBN 0-8247-9355-2 (US$ 95)

Physical Chemistry of Foods: Pieter Wals

Physical Chemistry of Foods: Pieter Walstra; Marcel Dekker, Inc., New York, 2003, xiii+807 pages, ISBN 0-8247-9355-2 (US$ 95.00)

✍ John F Kennedy; Zheng Li 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 46 KB

Handbook of Food Analysis in Two Volumes

Handbook of Food Analysis in Two Volumes. Volume 1: Physical Characterization and Nutrient Analysis. Volume 2: Residues and Other Food Component Analysis. Food Science and Technology Series 77. Edited by L. M. L. Nollet. Vol. 1: XIII and 1-1088 pages; Vol. 2: XIV and 1089-2041 pages. Numerous figures and tables. Marcel Dekker, Inc., New York, Basel, Hong Kong 1996. Price (set in two volumes): 390.00 US $

✍ Lásztity, R. 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 176 KB

## RezensionedBook Reviews As any symposium's books, also this one can give only the general view, that means to inform the reader what problems are just now studied. It cannot cover the whole field of food technology, but it can give the overview of the recent trends in some fields of food produc