00000nam a22000008i 4500 UP-1685523046126113167 Buklod 20240112100318.0 a r |||| u| ta 240112s2022 nju b 001 0 eng 9780470639313 (paperback) 22166500 DLC DCHE rda eng DMLUC TX 541 M55 2022 Miller, Dennis D. 1945- author. Food chemistry a laboratory manual Dennis D. Miller, Cornell University, Ithaka, USA, C. K. Yeung, California Polytechnic State University San Luis Obispo, USA . Second edition. Hoboken, New Jersey John Wiley & Sons, Inc. ©2022. xix, 199 pages illustrations 26 cm. text txt rdacontent unmediated rdamedia volume nc rdacarrier Includes bibliographical references and index. "Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages for the purposes of obtaining a safe, economical, and aesthetically pleasing supply of food for people worldwide"-- Provided by publisher. Food Analysis Laboratory manuals. Food Composition Laboratory manuals. Yeung, C. K. author. FO UPD DCHE TX 541 M55 2022 Book