Applied Chemistry (PDF 296P)
This note covers
the following topics: milk, edirle oils and fats, carbohydrate foods, raising
agents, meat, meat extracts, vinegar, fruit juices and vegetable acids,
beverages, the preservation of food, poisonous metals in foods, the cooking of
food, condiments and the calorific value of foods.
Author(s): C kenneth tinkler, Helen masters
296 Pages