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Fennema O. Food Chemistry 3ed 1996 [andryold1]
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Introduction to Food Chemistry.
Water and Ice.
Dispersed Systems: Basic Considerations.
Carbohydrates.
Lipids.
Amino Acids, Peptides, and Proteins.
Enzymes.
Vitamins.
Minerals.
Colorants.
Flavors.
Food Additives.
Toxic Substances.
Characteristics of Milk.
Characteristics of Edible Muscle Tissues.
Characteristics of Edible Plant Tissues.
Summary: Integrative Concepts

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