【原版教材•中英对照】食品化学——进一步学习食品化学的必要基础

Food Chemistry
食品化学

Author: Hans-Dieter Belitz,Werner Grosch,Peter Schieberle
原文地址：https://www.zhisci.com/pdfshow/17563

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively.
二十多年来，这本书一直是食品化学和技术方面领先的先进教材和易于使用的参考资料。它的第四版已经被广泛地重新编写和扩大，现在也包括一些主题，如疯牛病检测或丙烯酰胺。食物过敏、酒精饮料或植物甾醇现在得到了更广泛的治疗。

Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index.
先前版本的已证实的特点是：包含600多个表格，近500个数字，和大约1100个食品成分的结构公式-根据食品成分和商品逻辑组织-综合主题索引。

These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology.
这些特点为食品科学、食品技术、农业化学和营养学的学生和研究人员提供了对食品化学和技术的深入了解。