Principles of food chemistry /
DeMan, John M.,
Principles of food chemistry / John M. deMan. - 3rd ed. - Gaithersburg, Md. : Aspen Publishers, 1999 - vii, 520 p. ill. ; 26 cm.
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.
083421234X
Food--Composition.
664 / D371
Principles of food chemistry / John M. deMan. - 3rd ed. - Gaithersburg, Md. : Aspen Publishers, 1999 - vii, 520 p. ill. ; 26 cm.
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.
083421234X
Food--Composition.
664 / D371
