| dc.contributor.author |
Lilian Hoagland Meyer, Edited |
|
| dc.coverage.spatial |
New York |
|
| dc.coverage.temporal |
1976 |
|
| dc.date.accessioned |
2018-11-07T07:24:20Z |
|
| dc.date.available |
2018-11-07T07:24:20Z |
|
| dc.date.issued |
2018-11-02 |
|
| dc.identifier.isbn |
087055171X |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/327 |
|
| dc.description.tableofcontents |
Development of food chemistry -- Fats and other lipids -- Carbohydrates -- Proteins in foods -- The flavor and aroma of food -- Meat and meat products -- Vegetables and fruits --Milk and milk products -- Cereals and their use -- Food additives |
th |
| dc.language.iso |
en_US |
th |
| dc.publisher |
Littion Educational |
th |
| dc.subject |
Food analysis |
th |
| dc.subject |
Food-Composition |
th |
| dc.title |
Food Chemistry |
th |
| dc.type |
Book |
th |
| dc.creator.orgname |
Western Michigan University. Department of Chemistry |
|
| dc.description.note |
385 pages, Illustrations, Appendix, Index |
|
| dc.rights.access |
Available |
|
| dc.identifier.callno |
TX545 MEY 1976 |
|