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Martin Jager & Erich Luck
Chemische Lebensmittelkonservierung [PDF ebook]
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Die Autoren dieses Standardwerks haben für die dritte Auflage alle Kapitel grundlegend überarbeitet und dem neuesten Erkenntnisstand angepaßt; zahlreiche neue Konservierungsstoffe wurden berücksichtigt. Das erfolgreiche Grundkonzept wurde beibehalten: Ein allgemeiner Teil führt in die wesentlichen Grundlagen der chemischen Lebensmittelkonservierung ein; im speziellen Teil werden die einzelnen Konservierungsstoffe, ihre Eigenschaften und Anwendungsgebiete behandelt. Das Ziel der Autoren ist dabei stets, Grundlagen für die praktische Anwendung zu vermitteln und Zusammenhänge erkennbar werden zu lassen. Auf die historische Entwicklung und international bedeutsame Tendenzen wird der Leser ebenfalls hingewiesen.

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Language German ● Format PDF ● ISBN 9783642578687 ● Publisher Springer Berlin Heidelberg ● Published 2013 ● Downloadable 3 times ● Currency EUR ● ID 6380030 ● Copy protection Adobe DRM

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