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Principles of Food Chemistry by deMan, John
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Principles of Food Chemistry by deMan, John Aspen, 199, 3rd edition, ISBN: 083421234x Hardback in acceptable condition, NO dust jacket. Text contains underlining, binding tight. Cover shows slight signs of wear is good overall, owners name inside cover. Contains 12 chapters on food production and the chemistry involved. Covers water, lipids, Proteins, Carbohydrates, Minerals, Color, Flavor, Texture, Vitamins, Enzymes, Additives and contaminants, Regulatory control. B&W photos and illustrations, charts and graphs throughout. Appendix A-B, index, 520 pages. Track Page Views With Auctiva's FREE Counter
