Food Chemistry

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"This textbook has no equal in its extensive coverage of the chemistry of food science... [It] clearly delineates the pivotal role of chemicals, both natural and added, as essential components of foods and by giving a balanced and accurate description of food toxicants and contaminants.... The book is well illustrated with over 340 figures... There are some 450 tables including compilations of amino acid sequences for many major food proteins. I highly recommend this text as essential reading for all food technologists." FOOD SCIENCE AUSTRALIA