Food : the chemistry of its components /

As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives)...

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Bibliographic Details

Main Author:	Coultate, T. P. (Tom P.)
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Cambridge : Royal Society of Chemistry, [2002]
Edition:	4th ed.
Series:	RSC paperbacks.
Subjects:	Food > Analysis. Food > Composition. COOKING > General. Chemistry. Livsmedelskemi. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book