| 000 | 00848cam a2200217 a 4500 | ||
|---|---|---|---|
| 999 |
_c37 _d37 |
||
| 001 | 867 | ||
| 005 | 20200611111111.0 | ||
| 008 | 980917s1999 mdua b 001 0 eng | ||
| 020 | _a083421234X | ||
| 040 | _cDLC | ||
| 082 | 0 | 0 |
_a664 _221 _bD371 |
| 100 | 1 | _aDeMan, John M., | |
| 245 | 1 | 0 |
_aPrinciples of food chemistry / _cJohn M. deMan. |
| 250 | _a3rd ed. | ||
| 260 |
_aGaithersburg, Md. : _bAspen Publishers, _c1999 |
||
| 300 |
_avii, 520 p. _bill. ; _c26 cm. |
||
| 500 | _aIncludes bibliographical references and index | ||
| 650 | 0 |
_aFood _xComposition. |
|
| 942 | _cBK | ||
| 505 | 0 | _a1. 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. | |