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Food, the chemistry of its components

Author: T P Coultate
Publisher: Cambridge : Royal Society of Chemistry, ©1996.
Series: Royal Society of Chemistry paperbacks.
Edition/Format:   Print book : English : 3rd edView all editions and formats
Summary:

This work provides an account of the chemistry of food substances. It includes components that occur in larger amounts and those that occur in smaller quantities. In addition it looks at the ways in  Read more...

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Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: T P Coultate
ISBN: 0854045139 9780854045136
OCLC Number: 35454708
Description: xi, 360 pages : illustrations.
Contents: Sugars; polysaccharides; lipids; proteins; colours; flavours; vitamins; preservatives; undesirables; minerals; water. Appendices: nutritional requirements; general reading.
Series Title: Royal Society of Chemistry paperbacks.
Responsibility: T.P. Coultate.

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