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Food chemistry : teacher's guide

Author: National Science Resources Center (U.S.); Smithsonian Institution.; National Academy of Sciences (U.S.)
Publisher: Burlington, NC : Carolina Biological Supply Co., 1994.
Series: Science and technology for children.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
"Students investigate basic nutrients found in the foods they eat. Through a series of physical and chemical tests, students discover which nutrients--starches, glucose, fats, and proteins--are found in common foods."--Page 3.
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Additional Physical Format: Online version:
Food chemistry.
Burlington, NC : Carolina Biological Supply Co., 1994
(OCoLC)894797814
Document Type: Book
All Authors / Contributors: National Science Resources Center (U.S.); Smithsonian Institution.; National Academy of Sciences (U.S.)
ISBN: 0892787104 9780892787104 0892787112 9780892787111
OCLC Number: 31031729
Notes: " ... developed and drafted by Dorothy Goldman and Joe Griffith and the final edition was written by Sally Goetz Shuler, Debby Deal, and Joyce Lowry Weiskopf"--Page v.
Description: vii, 182 pages : illustrations ; 28 cm + 1 student activity book.
Series Title: Science and technology for children.
Responsibility: National Science Resources Center, Smithsonian Institution, National Academy of Sciences.

Abstract:

"Students investigate basic nutrients found in the foods they eat. Through a series of physical and chemical tests, students discover which nutrients--starches, glucose, fats, and proteins--are found in common foods."--Page 3.

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