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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Format: | eBook |
Language: | English |
Published: |
Cambridge, UK :
Royal Society of Chemistry,
[2016]
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Edition: | Sixth edition. |
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Online Access: | Connect to the full text of this electronic book |
Internet
Connect to the full text of this electronic bookAvailable Online
Call Number: |
TX551 .C757 2016eb |
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Call Number | Status | Get It |
TX551 .C757 2016eb | Available |