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FoodChemistry
by John M. DeManNot on Booklabria yet
A book by John M. DeMan, first published in 1976. Open Library records 5 editions, all in English; the newest is from Aspen Publishers, 1999, 520 pages.
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Food values of portions commonly used
Anna De Planter Bowes, Anna de Planter Bowes
Essentials of food science
Vickie Vaclavik, Vickie A. Vaclavik, Elizabeth W. Christian
Krause's food, nutrition, & diet therapy
L. Kathleen Mahan, Sylvia Escott-Stump
Foods
Margaret McWilliams
The Science of Cooking
Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly
Soil, Grass and Cancer
Andrė Voisin
Fast Food Facts
Marion J. Franz
Food microbiology
M.R. Adams, M.O. Moss
Normal and therapeutic nutrition
Corinne H. Robinson, Marilyn R. Lawler, Wanda L. Chenoweth
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