The chemistry and technology of food and food products volume I and II

The chemistry and technology of food and food products volume I and II

The chemistry and technology of food and food products volume I and II. Second completely revised and augmented edition. Prepared by a group of specialists under the editorship of Morris B. Jacobs, Ph.D. The extensive expansion of almost every field in the theoretical and applied sciences has made it very difficult for a single individual to survey any given field adequately. This is indeed true of food chemistry and food technology. In presenting these volumes, 39 collaborators have tried to prepare a unified, authoritative work. In this second edition the collaborators and the editor revised all the chapters in the light of the progress made in the intervening years.

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Titel	The chemistry and technology of food and food products volume I and II
Artikelnummer	Div 1826
Uitgever	Interscience Publishers, Inc., New York
Auteur	Morris B. Jacobs, Ph.D.
Jaartal	1951
Band	Gebonden
Druk	Tweede herziene druk
Bladzijden	Volume I and Volume II (1769 blz).
Staat	Losse omslag heeft beschadigingen, verder staat van het boek netjes
Toelichting op staat	N/B
ISBN-13	N.V.T