| dc.contributor.author |
Frank A. Lee |
|
| dc.coverage.spatial |
Westport |
|
| dc.coverage.temporal |
1975 |
|
| dc.date.accessioned |
2018-11-07T07:19:58Z |
|
| dc.date.available |
2018-11-07T07:19:58Z |
|
| dc.date.issued |
2018-11-01 |
|
| dc.identifier.isbn |
0870551884 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/326 |
|
| dc.description.tableofcontents |
Photosynthesis--Carbohydrates--Proteins--Enzymes--Lipids--The vitamins--Flavor--Natural colors--Browning reactions--Food coloring--Fermentation and alcoholic beverages--Baked products--Milk and milk products--Coffee--Tea--Cocoa and chocolate--Meat and meat products--Fruits and vegetables |
th |
| dc.language.iso |
en |
th |
| dc.publisher |
AVI |
th |
| dc.relation.ispartofseries |
AVI Textbook Series; |
|
| dc.subject |
Food-Composition |
th |
| dc.subject |
Food analysis |
th |
| dc.title |
Basic Food Chemistry |
th |
| dc.type |
Book |
th |
| dc.creator.orgname |
Station Cornell University. New York State Agricultural Experiment |
|
| dc.description.note |
430 pages, Illustrations, Index |
|
| dc.rights.access |
Available |
|
| dc.identifier.callno |
TX545 LEE 1975 |
|