Food [electronic resource] : the chemistry of its components / T.P. Coultate.

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

Online Access:	Full Text (via RSC)
Main Author:	Coultate, T. P. (Tom P.)
Other title:	Food the chemistry of its components.
Format:	Electronic eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, ©2002.
Edition:	4th ed.
Series:	RSC paperbacks.
Subjects:	Food > Composition. Food > Analysis.