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080224s2005 flu eng |
| 020 |
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|a 084931724X
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| 020 |
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|a 9780849317248
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| 090 |
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|a TX545
|b .O98 2005
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| 100 |
1 |
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|a Owusu-Apenten, R. K. ,
|e author
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| 245 |
1 |
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|a Introduction to food chemistry
|c Richard Owusu-Apenten
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| 260 |
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|a Boca Raton, FL :
|b CRC Press ,
|c 2005
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| 300 |
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|a 249 p. :
|b ill. ;
|c 26 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a Ch. 1. Chemistry and food chemistry : an overview -- Ch. 2. Food analysis -- Ch. 3 . Statistical analysis -- Ch. 4. Carbohydrates -- Ch. 5. Lipids and fat replacers -- Ch. 6. Proteins -- Ch. 7. Principles of food material science -- Ch. 8. Principles of food rheology -- Ch. 9. Chemistry of nonenzymic oxidations -- Ch. 10. Maillard reaction -- Ch. 11. Food enzymes -- Ch. 12. Postharvest chemistry
|
| 650 |
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0 |
|a Food
|x Analysis
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| 999 |
|
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|a 1000115893
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
|
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|a 1000115894
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|