Foods : the chemistry of its components
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| Format: | Book |
| Language: | English |
| Published: |
Cambridge, UK :
The Royal Society of Chemistry
2016
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| Edition: | Sixth edition |
| Subjects: |
Table of Contents:
- 1. Introduction
- 2. Sugars
- 3. Polysaccharides
- 4. Lipids
- 5. Proteins
- 6. Colours
- 7. Flavours
- 8. Vitamins
- 9. Preservatives
- 10. Undesirables
- 11. Minerals
- 12. Enzymes
- 13. Water