Food chemistry.
Material type:
TextSeries: Reinhold organic chemistry and biochemistry textbook series: Publisher: New York, Reinhold Pub. Corp. [1960]Description: xiv, 385 pages illustrations, diagrams, tables 24 cmSubject(s): Food -- Composition | Food -- Analysis | Food Analysis | Aliments -- Composition | Aliments -- Analyse | Food -- Composition | dierlijke producten | animal products | chemische samenstelling | chemical composition | voedsel | food | voedselsamenstelling | food composition | voedingsmiddelen | foods | ingredients | voedingswaarde | nutritive value | eigenschappen | properties | kwaliteit | quality | Food Chemistry | LevensmiddelenchemieAdditional physical formats: Online version:: Food chemistry.DDC classification: 664 LOC classification: TX545 | .M45
Contents:
Development of food chemistry. -- Fats and other lipids. -- Carbohydrates. -- Proteins in foods. -- The flavor and aroma of food. -- Meat and meat products. -- Vegetables and fruits. -- Milk and milk products. -- Cereals and their use. -- Food additives. -- Appendix of food additives.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Reference
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GKVK Library | 664 MEY (Browse shelf) | Not for loan | 12143 |
Includes bibliographical references.
Development of food chemistry. -- Fats and other lipids. -- Carbohydrates. -- Proteins in foods. -- The flavor and aroma of food. -- Meat and meat products. -- Vegetables and fruits. -- Milk and milk products. -- Cereals and their use. -- Food additives. -- Appendix of food additives.
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