Пищевая химия
Пищевая промышленность
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Fennema O.R. (ed.) Food Chemistry
3rd. ed. Marcel Dekker. 1996. 1262 p.

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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