Zeece, Michael  <br/><br/>
Introduction to the chemistry of food 

 - Academic press  London  2020 
 - xi,418 
<br/><br/>
<br/><br/><label>ISBN: </label>9780128094341 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Carbohydrates
<br/><br/><label>Subjects--Facted Index Terms: </label><br/>Carbohydrates<br/>FOOD TECHNOLOGY<br/>Lipids<br/>Proteins<br/>Chemistry of food<br/>Vitamins and minerals