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Fennema's food chemistry - 4th ed - Boca Raton : CRC Press/Taylor & Francis, 2008. - 1144 p - Food science and technology 169 .

Offers insights into topics such as chemical-physical interactions between major food constituents, the impact of biotechnology on food supply and quality, enzymes, lipids edible muscle tissue, and edible plant tissues

ISBN: 9780849392726

Subjects--Topical Terms:
Lebensmittelchemie

LC Class. No.: TX541 / .F655