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TitleFood chemistry
Author edited by, Owen R. Fennema
Imprint New York : Marcel Dekker, c1985
Edition 2nd ed., Revised and expanded
Descript x, 991 p. : ill. ; 25 cm


Introduction to food chemistry -- Water and ice -- Carbohydrates -- Lipids -- Amino acids, peptides, and proteins -- Enzymes -- Vitamins and minerals -- Pigments and other colorants -- Flavors -- Food additives -- Undersirable or potentially undersirable constituents of foods -- Chracteristics of muscle tissue -- Characteristics of edilble fluids of animal origin; milk -- Characteristics of edible fluids of animal origin: eggs -- Characteristics of edible plant tissues -- An integrated approach to food chemistry: illustrative cases

Food -- Composition Food Analysis

Science LibraryTX541 F686 1985CHECK SHELVES
Central Library (4th Floor)664.07 F686CHECK SHELVES

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