Deman, John M. <br/><br/>
Principles of Food Chemistry 

 - 3rd ed. 
 - New York,  Springer,  1999, 
 - ix, 520p.  24cm. 
<br/><br/>Water; Lipids; Proteins; Carbohydrates; Minerals; Color; Flavor; Texture; Vitamins; Enzymes; Additives and Contaminants; Regulatory Control of Food Composition, Quality, and Safety<br/><br/> 
<br/><br/><label>ISBN: </label>9781461463894 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Chemistry<br/>  Principles
<br/><br/><label>Dewey Class. No.: </label>664.001  / DEM