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Food Chemistry, Third Edition (Food Science and Technology)

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Food Chemistry, Third Edition (Food Science and Technology)

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."

Country	USA
Author	Owen R. Fennema
Binding	Paperback
Brand	CRC Press
EAN	9780824796914
Edition	3
Feature	Used Book in Good Condition
ISBN	0824796918
Label	CRC Press
Manufacturer	CRC Press
NumberOfItems	1
NumberOfPages	1088
PublicationDate	1996-06-21
Publisher	CRC Press
SKU	ACOMMP2_book_usedverygood_0824796918
Studio	CRC Press
ReleaseDate	0000-00-00

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