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Food : the chemistry of its components /
First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components - carbohydrates, proteins, fats, minerals and water, and the trace components - colours, flavours, vitamins and preservatives, as well as food-borne toxi...
| Cote: | Libro Electrónico |
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| Auteur principal: | |
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| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Cambridge, UK :
Royal Society of Chemistry,
[2016]
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| Édition: | Sixth edition. |
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| Accès en ligne: | Texto completo |