Overview
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Table of contents (12 chapters)
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Front Matter
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Back Matter
Keywords
About this book
Reviews
Food Technology in New Zealand
`It is directed at researchers, producers and users of sucrose and also provides a useful source of background material for students.'
Food Science and Technology Abstracts
`This book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together information which would otherwise be scatterd over a wide variety of sources.'
Food Industry News
`...a valuable resource, providing an overview of the properties and applications of sucrose. The strengths of the book are its compilation of diverse information following the review of existing literature, and extensive documentation...an excellent reference book for food scientists and technologists.'
Trends in Food Science and Technology
Editors and Affiliations
Bibliographic Information
Book Title: Sucrose
Book Subtitle: Properties and Applications
Editors: M. Mathlouthi, P. Reiser
DOI: https://doi.org/10.1007/978-1-4615-2676-6
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Springer Science+Business Media Dordrecht 1995
Hardcover ISBN: 978-0-7514-0223-0Published: 30 April 1994
Softcover ISBN: 978-1-4613-6150-3Published: 20 September 2012
eBook ISBN: 978-1-4615-2676-6Published: 06 December 2012
Edition Number: 1
Number of Pages: XIV, 294
Topics: Food Science