Principles of food chemistry / John M. deMan.
Material type:
TextPublication details: Gaithersburg, Md. : Aspen Publishers, 1999Edition: 3rd edDescription: vii, 520 p. ill. ; 26 cmISBN: - 083421234X
- 664 21 D371
Contents:
1. Water.
2. Lipids.
3. Proteins.
4. Carbohydrates.
5. Minerals.
6. Color.
7. Flavor.
8. Texture.
9. Vitamins.
10. Enzymes.
11. Additives and contaminants
12. Regulatory control of food composition, quality and safety.
13. Appendixes.
14. Index.
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Books
|
UE-Central Library | 664 D371 (Browse shelf(Opens below)) | Available | T867 |
Browsing UE-Central Library shelves Close shelf browser (Hides shelf browser)
| 662.88 B5218 Biomass processing technologies | 662.88 K634 Biomass for renewable energy, fuels, and chemicals / | 662.88 Si587 The brillance of bioenergy in business and in practice | 664 D371 Principles of food chemistry / | 664 P851 Food science | 664 P851 Food science | 664 P851 Food science |
Includes bibliographical references and index
1. Water.
2. Lipids.
3. Proteins.
4. Carbohydrates.
5. Minerals.
6. Color.
7. Flavor.
8. Texture.
9. Vitamins.
10. Enzymes.
11. Additives and contaminants
12. Regulatory control of food composition, quality and safety.
13. Appendixes.
14. Index.
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