000			03356cam a2200385 a 4500
003			OCoLC
005			20240710073440.0
020			_a0824723457 _q(alk. paper)
020			_a9780824723453 _q(alk. paper)
020			_a9780849392726 _q(pbk. ; _qalk. paper)
020			_a0849392721 _q(pbk. ; _qalk. paper)
040			_aDLC _beng _cDLC _dNLM _dBAKER _dBTCTA _dC#P _dYDXCP _dAGL _dIXA _dNLGGC _dDAY _dUBA _dCDX _dCDS _dDEBBG _dOCL _dDHT _dOCL _dOCLCQ _dDEBSZ _dDRC _dBDX _dTULIB _dOCLCF _dOCLCO _dOCLCQ _dUAB _dTRUTT _dOCLCQ _dI8M _dOCLCO _dTHHCU _dCNUTO _dUAF _dSFR _dTHHCU _dOCLCQ _dOCLCA _dAU@ _dERL _dOCLCQ _dNZHMA _dWURST _dUKMGB _dOCLCO _dKPV _dOCLCQ _dOCLCO _dOCLCL _erda
041			_aEng
050	0	0	_aTX541 _bFEN 2008
245	0	0	_aFennema's food chemistry / _cedited by Srinivasan Damodaran, Kirk L. Parkin, and Owen R. Fennema
250			_aFourth edition
260			_aBoca Raton : _bCRC Press/Taylor & Francis, _c©2008
300			_a1144 pages : _billustrations ; _c27 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aFood science and technology
500			_aRevised edition of: Food chemistry / edited by Owen R. Fennema. 1996
504			_aIncludes bibliographical references and index
505	0	0	_gCh. 1. _tIntroduction to Food Chemistry / _rOwen R. Fennema, Srinivasan Damodaran and Kirk L. Parkin -- _gCh. 2. _tWater and Ice / _rDavid S. Reid and Owen R. Fennema -- _gCh. 3. _tCarbohydrates / _rJames N. BeMiller and Kerry C. Huber -- _gCh. 4. _tLipids / _rD. Julian McClements and Eric A. Decker -- _gCh. 5. _tAmino Acids, Peptides, and Proteins / _rSrinivasan Damodaran -- _gCh. 6. _tEnzymes / _rKirk L. Parkin -- _gCh. 7. _tVitamins / _rJesse F. Gregory III -- _gCh. 8. _tMinerals / _rDennis D. Miller -- _gCh. 9. _tColorants / _rSteven J. Schwartz, Joachim H. von Elbe and M. Monica Giusti -- _gCh. 10. _tFlavors / _rRobert C. Lindsay -- _gCh. 11. _tFood Additives / _rRobert C. Lindsay -- _gCh. 12. _tBioactive Substances: Nutraceuticals and Toxicants / _rChi-Tang Ho, Mohamed M. Rafi and Geetha Ghai -- _gCh. 13. _tDispersed Systems: Basic Considerations / _rPieter Walstra and Ton van Vliet -- _gCh. 14. _tPhysical and Chemical Interactions of Components in Food Systems / _rZdzislaw E. Sikorski, Jan Pokorny and Srinivasan Damodaran -- _gCh. 15. _tCharacteristics of Milk / _rHarold E. Swaisgood -- _gCh. 16. _tPhysiology and Chemistry of Edible Muscle Tissues / _rGale Strasburg, Youling L. Xiong and Wen Chiang -- _gCh. 17. _tPostharvest Physiology of Edible Plant Tissues / _rJeffrey K. Brecht, Mark A. Ritenour, Norman E. Hoard and Grady W. Chism -- _gCh. 18. _tImpact of Biotechnology on Food Supply and Quality / _rMartina Newell-McGloughlin -- _gApp. A. _tInternational System of Units (SI): The Modernized Metric System -- _gApp. B. _tConversion Factors (Non-Si Units to SI Units) -- _gApp. C. _tGreek Alphabet -- _gApp. D. _tCalculating Relative Polarities of Compounds Using the Fragmental Constant Approach to Predict log P Values
520	0		_aFunded by DSU Title III 2007-2012
540			_aCurrent Copyright Fee: GBP45.00 _c0. _5Uk
650		0	_aFood _xAnalysis
650		0	_aFood _xComposition
650	1	2	_aFood Analysis
700	1		_aDamodaran, Srinivasan
700	1		_aParkin, Kirk L. _q(Kirk Lindsay), _d1955- _1https://id.oclc.org/worldcat/entity/E39PCjGctjGXFBrBqKbcDygf4m
700	1		_aFennema, Owen R
942			_2lcc _cBK
999			_c4361 _d4361