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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.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Introduction
- Sugars
- Polysaccharides
- Lipids
- Proteins
- Colours (colors)
- Flavours (flavors)
- Vitamins
- Preservatives
- Undesirables
- Minerals
- Water.