La chimica degli alimenti. Volume primo. Storia dell'alimentazione. . Analisi chimica generale degli alimenti . Volume secondo. Derrate alimentari. Sofisticazioni ed analisi. Carne, uova, formaggio, burro, olii, cereali, farine, pane, legumi, ortaggi, funghi, frutta, alimenti zuccherini, condimenti, bevande alcooliche, alimenti caffeinici.

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