Food Chemistry - Meyer, Lillian Hoagland (Westport, Connecticut : The Avi Publishing Company, Inc., 1975)
1. Development of Food Chemistry2. Fats and Other Lipids3. Carbohydates4. Proteins in Foods5. The Flavor and Aroma of Food6. Meat and Meat Products7. Vegetables and Fruits8. Milk and Milk Products9. Cereals and Their Use10. Food Additives