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Food Chemistry

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Chapter One: Development Of Good Chemistry.................................1
Chapter Two: Fats and Other Lipids.........................................12
Cahpter Three: Carbohydrates...............................................65
Chapter Four: proteins In Foods............................................114
Chapter Five: The Flavor and Aroma Of Food.................................148
Chapter Six: Meat and Meat Products........................................171
Chapter Seven: Vegetables and Fruits.......................................218
Chapter Eight: Milk and Milk Product.......................................293
Chapter Nine: Cereals and Their Use........................................316
Chapter Ten: Food Additives................................................351

Appendix On Food Additives.................................................357

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Ketersediaan

01160

664/Mey/f

Perpustakaan STIKes BTH

Tersedia

Informasi Detail

Judul Seri

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No. Panggil

664/Mey/f

Penerbit

USA : Litton Educational Publishing., 1982

Deskripsi Fisik

xiv, 385 hlm.; 23,5 cm

Bahasa

English

ISBN/ISSN

0-87055-171-X

Klasifikasi

664

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

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