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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000065263 |
| 005 |
20210107093000.0 |
| 008 |
100601s1999 mdu eng |
| 020 |
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|a 083421234X (hardback : alk. paper)
|
| 020 |
|
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|a 9780834212343 (hardback : alk. paper)
|
| 050 |
0 |
0 |
|a TX531
|b .D43 1999
|
| 090 |
0 |
0 |
|a TX531
|b .D43 1999
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| 100 |
1 |
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|a DeMan, John M. ,
|d 1925- ,
|e author
|
| 245 |
1 |
0 |
|a Principles of food chemistry
|c John M. deMan
|
| 250 |
|
|
|a 3rd ed
|
| 260 |
|
|
|a Gaithersburg :
|b Aspen ,
|c c1999
|
| 300 |
|
|
|a vii, 520 p. :
|b ill. ;
|c 26 cm.
|
| 490 |
1 |
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|a A Chapman & Hall food science book
|
| 504 |
|
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|a Includes bibliographical references and index
|
| 505 |
0 |
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|a 1. Water -- 2. Lipids -- 3. Proteins -- 4. Carbohydrates -- 5. Minerals -- 6. Color -- 7. Flavor -- 8. Texture -- 9. Vitamins -- 10. Enzymes -- 11. Additives and contaminants -- 12. Regulatory control of food composition, quality and safety
|
| 650 |
|
0 |
|a Food
|x Composition
|
| 999 |
|
|
|a 1000130895
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
|
|
|a 1000146100
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
|
|
|a 1000146101
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|