The 3rd edition has been extensively re-written and many topics of particular interest to food technologists have been added or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1,100 food components. This standard text and reference is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with the up-to-date information they require. The extensive tables for easy reference, the wealth of information, and the comprehensive subject index aid advanced students to acquire in-depth insight into food chemistry and technology and make this book also a valuable on-the-job reference for chemists, food chemists, food technologists, and more. Praise for the first edition: "Few books on food chemistry treat the subject as exhaustively researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." (JACS)
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. 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. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS
Knee surgeons world wide have been aware that a beautifully illustrated book on diagnostic evaluation of the knee existed. What we in the English speaking world did not appreciate was the superb quality of the text that ac companied these splendid illustrations. Now, Dr. Michael Strobel and Dr. Hans-Werner Stedtfeld's work, Diagnostic Evaluation of the Knee, has been translated by Mr. Terry Telger into an English text that is clear and cogent. The authors' message is comprehensive and straight forward. They show how diagnosis of knee disorders lends itself to a disciplined, orderly thought pro cess based on a substantial body of scientific knowledge. This book, through effective illustrations, clarity of text and thought, and subject organization, leads the reader through the diagnostic evaluation of the knee in an enjoy able and unforgettable way. Some may think the diagnostic process is dead with the advent of magnetic resonance imaging. They are wrong: the diagnostic process has never been more alive, and M. Strobel and H.-W. Stedtfeld capture the excitement of modern day diagnosis through the integration of many disciplines - anato my, pathophysiology, general examination, special examinations, and special studies. This is the unique character of this book and why it will be a text ap preciated by all who care for the knee-injured patient.
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