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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 |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2009.
|
| Edición: | 5th ed. |
| Colección: | RSC paperbacks.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 121009s2009 enka ob 001 0 eng d | ||
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| 019 | |a 904671502 |a 1065700853 | ||
| 020 | |a 9781621982012 |q (electronic bk.) | ||
| 020 | |a 1621982017 |q (electronic bk.) | ||
| 020 | |a 9781849737401 |q (electronic bk.) | ||
| 020 | |a 1849737401 |q (electronic bk.) | ||
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| 029 | 1 | |a NZ1 |b 14792993 | |
| 029 | 1 | |a NZ1 |b 15627270 | |
| 035 | |a (OCoLC)812289773 |z (OCoLC)904671502 |z (OCoLC)1065700853 | ||
| 050 | 4 | |a TX551 |b .C75 2009eb | |
| 060 | 4 | |a QU50 |b .C68 2009 | |
| 070 | |a TX551 |b .C685 2009 | ||
| 082 | 0 | 4 | |a 664 |2 22 |
| 084 | |a CHE 507f |2 stub | ||
| 084 | |a OEK 400f |2 stub | ||
| 049 | |a UAMI | ||
| 100 | 1 | |a Coultate, T. P. |q (Tom P.) | |
| 245 | 1 | 0 | |a Food : |b the chemistry of its components / |c T.P. Coultate. |
| 246 | 3 | 0 | |a Food the chemistry of its components |
| 250 | |a 5th ed. | ||
| 260 | |a Cambridge : |b Royal Society of Chemistry, |c ©2009. | ||
| 300 | |a 1 online resource (xix, 501 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a RSC paperbacks | |
| 500 | |a Previous edition: 2004. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Introduction -- Sugars -- Polysaccharides -- Lipids -- Proteins -- Colours (colors) -- Flavours (flavors) -- Vitamins -- Preservatives -- Undesirables -- Minerals -- Water. | |
| 520 | 1 | |a "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 | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 2 | |a Food Analysis | |
| 650 | 6 | |a Aliments |x Analyse. | |
| 650 | 7 | |a Food |x Analysis. |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Food |x Composition. |2 fast |0 (OCoLC)fst00930485 | |
| 650 | 7 | |a Bestandteil |2 gnd | |
| 650 | 7 | |a Lebensmittel |2 gnd | |
| 650 | 7 | |a Lebensmittelanalyse |2 gnd | |
| 650 | 7 | |a Lebensmittelchemie |2 gnd | |
| 776 | 0 | 8 | |i Print version: |a Coultate, T.P. (Tom P.). |t Food. |b 5th ed. |d Cambridge : Royal Society of Chemistry, ©2009 |z 9780854041114 |w (DLC) 2009419525 |w (OCoLC)214308189 |
| 830 | 0 | |a RSC paperbacks. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpFTCCE001/toc |z Texto completo |
| 938 | |a YBP Library Services |b YANK |n 10705656 | ||
| 994 | |a 92 |b IZTAP | ||