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Food chemistry.

Contributor(s): Meyer, Lillian Hoagland (Editor)Material type: Text

TextPublication details: New Delhi: CBS Publishers & Distributors, c1960, 1987Description: xiv, 385 p.: illustrations, diagrams, tablesSubject(s): Food Composition | Food Analysis | Food Chemistry | Applied NutritionDDC classification: 664

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.

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Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
Reference Books	Main Library Reference	Reference	664 FOO (Browse shelf(Opens below))	Available		005704

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Includes Index.

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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