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 enlar
Das erfolgreiche und bewahrte Standardwerk von H.-D. Belitz, W. Grosch und P. Schieberle: Studenten der Lebensmittelchemie und benachbarter Fachgebiete schatzen es als Lehrbuch, Praktiker in Industrie
"Browned flavors" are closely linked to the Maillard reaction, especially in the mind of food chemists. This well-known reaction was linked with the name of the French chemist and physicist Louis Cami
