Food Chemistry, Third Edition

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CRC Press, Jun 19, 1996 - Technology & Engineering - 1088 pages
8 Reviews
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
  

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FOOD CHEMISTRY BY FENEMA

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Page 314 - Hegsted DM. McGandy RB. Myers ML. Stare FJ. Quantitative effects of dietary fat on serum cholesterol in man.
Page 314 - Keys A, Anderson JT, Grande F. Serum cholesterol response to changes in the diet. IV. Particular saturated fatty acids in the diet.

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