Introduction to the chemistry of food / (Record no. 216554)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02666cam a2200409 i 4500 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | YDX |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780128117262 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0128117265 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Zeece, Michael, |
| 245 10 - TITLE STATEMENT | |
| Title | Introduction to the chemistry of food / |
| Statement of responsibility, etc. | Michael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States |
| 300 ## - DESCRIPTION | |
| Extent | 1 online resource (xi, 418 pages) |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chemical properties of water and pH -- Proteins -- Carbohydrates -- Lipids -- Vitamins and minerals -- Flavors -- Food additives -- Food colorants -- Food systems and future directions |
| 650 #0 - SUBJECT | |
| Keyword | Food |
| 650 #0 - SUBJECT | |
| Keyword | Food |
| 856 40 - ONLINE RESOURCES | |
| url | https://www.sciencedirect.com/science/book/9780128094341 |
| 758 ## - | |
| -- | has work: |
| -- | Introduction to the Chemistry of Food (Text) |
| -- | https://id.oclc.org/worldcat/entity/E39PCYbRBQPKpj6Jb4vjjmkWCP |
| -- | https://id.oclc.org/worldcat/ontology/hasWork |
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