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00000cam a2200000 7i4500 |
| 001 |
0000093518 |
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20221110093000.0 |
| 008 |
170711s1999 nyu eng |
| 020 |
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|a 9781461463894
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| 020 |
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|a 9781461463900
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a TX531
|b .D46 1999
|
| 090 |
0 |
0 |
|a TX531
|b .D46 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
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| 250 |
|
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|a Third edition
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| 264 |
|
1 |
|a New York :
|b Springer
|c c1999
|
| 300 |
|
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|a ix, 520 pages :
|b illustrations ;
|c 26 cm.
|
| 336 |
|
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|a text
|2 rdacontent
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| 337 |
|
|
|a unmediated
|2 rdamedia
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| 338 |
|
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|a volume
|2 rdacarrier
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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 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 |
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0 |
|a Food
|x Composition
|
| 999 |
|
|
|a 1000172401
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
|