Food : the chemistry of its components

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.)] (Author)
Corporate Author: Royal Society of Chemistry (Great Britain)
Format: Book
Language:English
Published: Cambridge : Royal Society of Chemistry , c2009
Series:RSC paperbacks
Subjects:
Chemistry
Food additives > Analysis
Food > Analysis
Food > Composition
Nutritional physiological phenomena

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