Food : the chemistry of its components /

"As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smalle...

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Bibliographic Details

Main Author:	Coultate, T. P. (Tom P.)
Corporate Author:	Knovel (Firm)
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, [2009]
Edition:	5th ed.
Series:	RSC paperbacks.
Subjects:	Food > Composition. Food > Analysis. Food analysis. Chemistry. Food additives > Analysis. Nutritional physiological phenomena. Bestandteil. Lebensmittel. Lebensmittelanalyse. Lebensmittelchemie. Electronic books.
Online Access:	Connect to the full text of this electronic book