The Chemical Composition of Foods

The Chemical Composition of Foods
Author: Robert Alexander McCance
Publisher:
Total Pages: 168
Release: 1947
Genre: Food
ISBN:
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The Chemical Composition of Foods
Language: en
Pages: 168

The Chemical Composition of Foods

Authors: Robert Alexander McCance
Categories: Food
Type: BOOK - Published: 1947 - Publisher:

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Introduction to the Chemistry of Food
Language: en
Pages: 432

Introduction to the Chemistry of Food

Authors: Michael Zeece
Categories: Technology & Engineering
Type: BOOK - Published: 2020-01-30 - Publisher: Academic Press

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Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understandin
Food
Language: en
Pages: 208

Food

Authors: Tom P. Coultate
Categories: Health & Fitness
Type: BOOK - Published: 1984 - Publisher: CRC Press

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Provides a detailed account of the chemistry of food substances, covering areas including carbohydrates, fats, and minerals as well as components occurring in s
The Chemistry of Food
Language: en
Pages: 1200

The Chemistry of Food

Authors: Jan Velisek
Categories: Technology & Engineering
Type: BOOK - Published: 2020-07-21 - Publisher: John Wiley & Sons

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Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food pro
Handbook of Food Chemistry
Language: en
Pages: 0

Handbook of Food Chemistry

Authors: Peter Chi Keung Cheung
Categories: Technology & Engineering
Type: BOOK - Published: 2015-10-19 - Publisher: Springer

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This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, thi