Fennema's food chemistry 

 - 4th ed 
 - Boca Raton :  CRC Press/Taylor & Francis,  2008. 
 - 1144 p 
 - Food science and technology  169 .
<br/><br/> 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 
<br/><br/><label>ISBN: </label>9780849392726 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Lebensmittelchemie
<br/><br/><label>LC Class. No.: </label>TX541   / .F655