Food chemistry / edited by Owen R. Fennema.
Contributor(s): Fennema, Owen R.Material type: BookSeries: Food science and technology V. 76. Publisher: New York, N.Y. : Marcel Dekker, c1996Edition: 3rd ed.Description: xi, 1069 p. : ill. ; 26 cm.ISBN: 0824796918.Call number: 664 FEN 3rd ed. Subject(s): Food -- Analysis | Food -- Composition
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|Books||BSTI Textbook (FL2)||664 FEN 3rd ed. (Browse shelf)||1||Available||3RD ED||1000014921|
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|664 ENG 2nd rev. ed. Engineering properties of foods /||664 FAOs Std. Specifications for identity and purity of food additives /||664 FEE Food proteins : improvement through chemical and enzymatic modification : symposium /||664 FEN 3rd ed. Food chemistry /||664 FEN pt.1 Food chemistry /||664 FEN pt.2 Physical principles of food preservation /||664 FFR 1966 1966 frontiers in food research : [symposium] proceedings.|