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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...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2009.
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| Edición: | 5th ed. |
| Colección: | RSC paperbacks.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | "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 smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components. This classic text has been extensively rewritten for its 5th edition to bring it right up to date and many new topics have been introduced."--Jacket |
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| Notas: | Previous edition: 2004. |
| Descripción Física: | 1 online resource (xix, 501 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781621982012 1621982017 9781849737401 1849737401 |