DeMan, John M., <br/><br/>
Principles of food chemistry /  
John M. deMan. 
 - 3rd ed. 
 - Gaithersburg, Md. :  Aspen Publishers,  1999 
 - vii, 520 p.  ill. ;  26 cm. 
<br/><br/> Includes bibliographical references and index 
<br/><br/>1.	Water. <br/>2.	Lipids.<br/>3.	Proteins. <br/>4.	Carbohydrates.<br/>5.	Minerals.<br/>6.	Color. <br/>7.	Flavor.<br/>8.	Texture. <br/>9.	Vitamins.<br/>10.	Enzymes. <br/>11.	Additives and contaminants<br/>12.	Regulatory control of food composition, quality and safety. <br/>13.	Appendixes.<br/>14.	Index.<br/> 
<br/><br/><label>ISBN: </label>083421234X 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Composition.
<br/><br/><label>Dewey Class. No.: </label>664  / D371