The 9th Soul

References

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Campbell, A., Penfield, M., Griswold P., 1979.The Experimental Study on Food. U.S.A.Houghton Miffin Company. pages 89-133.

 

De Man, J.M. 1999. Principles of Food Chemistry 3rd Edition. New York: Aspen Publishers, Inc., pp 89-133.

 

Fennema, O. 1996.  Food Chemistry 3rd Edition. New York: Marcel Dekker, Inc., pp. 321- 396.

 

McWilliams, M. 1997. Food: Experimental Perspective. New Jersey: Prentice-Hall, Inc. pp.                  315-329.

 

Meyer, L.H.1968.Food Chemistry. New York: Resnhold Publishing Corporation, pp. 114-152.

 

Miller, D. 1998. The Food Chemistry Laboratory. New York: Wiley, pp. 120-132.

 

Anonymous. Date accessed: September 20, 2007. Coagulation of Proteins http://www.math.unl.edu/~jump/Center1/Labs/WhatisFoodChemistry.pdf

 

Anonymous. Date accessed: September 20, 2007. Denaturation of Proteins

                        http://cdavies.wordpress.com/2007/01/18/intro-to-food-chemistry-proteins/

 

Anonymous. Date accessed: September 20, 2007. Proteins

            http://chemistry.about.com/od/foodcookingchemistry/Food_Cooking_Chemistry.tm

 

Anonymous. Date accessed: September 20, 2007. Proteins

            http://www.vivo.colostate.edu/hbooks/pathphys/digestion/basics/foodchem.html

 

 

Anonymous. Date accessed: September 20, 2007. Proteins

                        http://www.ftipub.com/r13.htm

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