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Principles of food chemistry

Author: John M deMan
Publisher: Gaithersburg : An Aspen Publication, cop. 1999.
Edition/Format:   Print book : English : 3rd edView all editions and formats
Summary:

Contains an overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. In this title, food chapters cover  Read more...

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Document Type: Book
All Authors / Contributors: John M deMan
ISBN: 083421234X 9780834212343
OCLC Number: 456245498
Description: VII, 520 str. : ilustr. ; 26 cm.
Contents: Water. Lipids. Proteins. Carbohydrates. Minerals. Color. Flavor. Texture. Vitamins. Enzymes. Additives and Contaminants. Regulatory Control of Food Composition, Quality and Safety. Appendixes. Index.
Responsibility: John M. deMan.

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