Food chemistry.
Material type: 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.
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 |
Total holds: 0
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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