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Einführung in Die Praktische Nahrungsmittelchemie
Paperback
Cookbooks GeneralTechnology & EngineeringChemistry
ISBN13: 9781142828493
Publisher: Nabu Press
Published: Jan 5 2010
Pages: 434
Weight: 1.33
Height: 0.88 Width: 6.14 Depth: 9.21
Language: German
Einführung in Die Praktische Nahrungsmittelchemie, written by Hermann Thoms and published in 1899, serves as an introduction to the practical aspects of food chemistry. This book delves into the chemical analysis of various food products, offering insights into the methods and techniques employed to understand their composition and properties. It explores the application of chemical principles to the study of food, providing a foundational understanding of the subject matter.
Intended for students and professionals in the fields of chemistry, food science, and nutrition, this volume offers a comprehensive overview of food chemistry from a late 19th-century perspective. The detailed analyses and methodologies discussed within provide a valuable resource for those interested in the historical context and development of food chemistry as a scientific discipline.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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