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Food Chemistry

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This timely Third Edition of Fennema's standard text 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.

Author(s): Owen R. Fennema
Series: Food Science and Technology
Edition: 3
Publisher: CRC Press
Year: 1996

Language: English
Pages: 1262