Food : the chemistry of its components /

First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components - carbohydrates, proteins, fats, minerals and water, and the trace components - colours, flavours, vitamins and preservatives, as well as food-borne toxi...

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Bibliographic Details
Main Author:	Coultate, T. P. (Tom P.) (Author)
Corporate Author:	Knovel (Firm)
Other Authors:	Blumenthal, Heston (writer of foreword.)
Format:	eBook
Language:	English
Published:	Cambridge, UK : Royal Society of Chemistry, [2016]
Edition:	Sixth edition.
Subjects:	Food > Analysis. Food > Composition. Food. Nutrition. Food Chemical Phenomena Food Analysis Food Additives > analysis Food Additives > chemistry Nutritional Physiological Phenomena Aliments > Analyse. Aliments. food. Chemistry. SCIENCE > Chemistry > General. Electronic books.
Online Access:	Connect to the full text of this electronic book