LEADER 00000cam a2200433 a 4500 
001    ocn811778947 
003    OCoLC 
005    20150729122707.0 
008    120928s2013    nyua     b    001 0 eng   
010      2012039748 
016 7  016321017|2Uk 
020    0801450756|qcloth|qalkaline paper 
020    9780801450754|qcloth|qalkaline paper 
040    NIC/DLC|beng|cCOO|dDLC|dBTCTA|dUKMGB|dYDXCP|dCDX|dOCLCF
       |dAGL|dRRP|dCHVBK|dMNE 
042    pcc 
049    RIDM 
050 00 TX545|b.B73 2013 
070 0  TX545|b.B73 2013 
082 00 664/.07|223 
090    TX545|b.B73 2013 
100 1  Brady, John W.,|d1952-|0https://id.loc.gov/authorities/
       names/n90638087 
245 10 Introductory food chemistry /|cJohn W. Brady. 
264  1 Ithaca :|bComstock Pub. Associates,|c2013. 
300    xv, 638 pages :|billustrations (some color) ;|c26 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references (pages 621-628) and 
       index. 
505 0  Food chemistry : an introduction -- Water in foods -- 
       Dispersed systems : food colloids -- Carbohydrates -- 
       Proteins -- Lipids -- Flavors -- Food colors -- Food 
       additives -- Food toxicology -- Vitamins. 
650  0 Food|xAnalysis.|0https://id.loc.gov/authorities/subjects/
       sh85050185 
650  0 Food|xComposition.|0https://id.loc.gov/authorities/
       subjects/sh85050191 
650  7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460
650  7 Food|xComposition.|2fast|0https://id.worldcat.org/fast/
       930485 
901    MARCIVE 20231220 
948    |d20160930|clti|tlti-aex 
994    C0|bRID