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Books Books 1 - 10 of about 45 related to Food Chemistry.    Take our survey New!

Food chemistry

Owen R. Fennema - Cooking - 1976 - 792 pages
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Food chemistry

Lillian Hoagland Meyer - Technology & Engineering - 1960 - 385 pages
Includes index.
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Food Chemistry

Seema Yadav - 2006 - 302 pages
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The Maillard reaction: recent advances in food and biomedical sciences

Erwin Schleicher, Peter Schieberle - Medical - 2008 - 340 pages
The Maillard reaction is at the crossroads of food and biomedical sciences: it contributes to the natural and normal aging of tissues, but, when accelerated, it contributes to ...
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Caffeinated Beverages: Health Benefits, Physiological Effects ..., Volume 754

Thomas H. Parliment, Chi-Tang Ho, Peter Schieberle - Medical - 2000 - 435 pages
This book presents recent advances in the flavor chemistry, physiological effects, and health benefits of caffeinated products. This forty chapter book discusses in depth the ...
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Food Chemistry, Third Edition

Owen R. Fennema - Technology & Engineering - 1996 - 1088 pages
"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 ...
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Principles of Food Chemistry

John M. DeMan - Technology & Engineering - 1999 - 520 pages
This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical ...
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Food Chemistry

S.A. Iqbal - 2005 - 248 pages
Contents: Growth of Food Chemistry, Proteins in Man s Diet, The Use of Milk Products, The Taste and Flavour of Food, The Role of Fruits and Vegetables in Diet, The Seeds of ...
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