Food Science a chemical approach /
Fox, Brian A.
Food Science a chemical approach / Brian A. Fox. - 2a ed. - London: University of London Press 72 - 381p.: 22 x 14,5 cm.
1.Food and its functions.--2.Enzymes and life.--3.Digestion and absorption.-- 4.Basic chemistry.--5. Alcohols and acids.--6.Oils,fats and colloids.-- 7.Carbohydrates .--9.Amino acids and proteins.--10.Water and mineal elements.-- 11.Vitasmins.-- 12. Cooking and diet.-- 13.Food spoilage, preservation and hygiene.--14.Chemicals in food.--
Food Chemical approach
641.1 / F791
Food Science a chemical approach / Brian A. Fox. - 2a ed. - London: University of London Press 72 - 381p.: 22 x 14,5 cm.
1.Food and its functions.--2.Enzymes and life.--3.Digestion and absorption.-- 4.Basic chemistry.--5. Alcohols and acids.--6.Oils,fats and colloids.-- 7.Carbohydrates .--9.Amino acids and proteins.--10.Water and mineal elements.-- 11.Vitasmins.-- 12. Cooking and diet.-- 13.Food spoilage, preservation and hygiene.--14.Chemicals in food.--
Food Chemical approach
641.1 / F791