Food: The Chemistry of Its Components - Couverture souple

Coultate, Tom

Couverture souple

ISBN 10 : 0854041117 ISBN 13 : 9780854041114

Editeur : Royal Society of Chemistry, 2008

A propos du livre

Présentation de l'éditeur :

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). The fifth edition has been extensively rewritten to bring it right up to date. A number of new topics have been introduced and this book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style also ensures that anyone with an interest in food issues will find it invaluable!

À propos de cette édition

• Éditeur: Royal Society of Chemistry
• Date d'édition: 2008
• ISBN 10: 0854041117
• ISBN 13: 9780854041114
• Reliure: Broché
• Numéro d'édition: 5
• Nombre de pages: 528