TY  - BOOK
AU  - Damodaran,Srinivasan
AU  - Parkin,Kirk L.
AU  - Fennema,Owen R.
TI  - Fennema's food chemistry
T2  - Food science and technology
SN  - 9780824723453 (cased) :
AV  - TX541 .F65 2007
U1  - 664 DAM 
PY  - 2008///
CY  - Boca Raton, London
PB  - CRC Press
KW  - Food
KW  - Analysis
KW  - Composition
KW  - Food & beverage technology
KW  - thema
KW  - Chemistry
N1  - Rev. ed. of: Food chemistry / edited by Owen R. Fennema. 1996; Includes bibliographical references and index; 1: Introduction to Food Chemistry -- PART 1: Major Food Components-- 2: Water and Ice --3: Carbohydrates-- 4: Lipids--5: Amino Acids, Peptides, and Proteins-- 6: Enzymes--PART II: Minor Food Components:- 7: Vitamins--  8. Minerals-- 9: Colorants -- 10: Flavors Robert --11: Food Additives --12: Bioactive Substances: Nutraceuticals and Toxicants--PART III: Food Systems:-  13. Dispersed Systems: Basic considerations -- 14:Physical and chemical Interactions of components in food systems-- 15: Characteristics of Milk--16. Physiology and chemistry of edible muscle tissue--17. Postharvest Physiology of edible plant tissues--18. Impact of biotechnology on food supply and quality
UR  - http://www.loc.gov/catdir/toc/ecip079/2007004435.html
UR  - http://www.loc.gov/catdir/enhancements/fy0708/2007004435-d.html
ER  -