02747nam 22006733u 450 991100470620332120230721033842.01-84973-740-11-62198-201-7(CKB)3390000000031544(EBL)1185518(SSID)ssj0000748123(PQKBManifestationID)12333278(PQKBTitleCode)TC0000748123(PQKBWorkID)10705565(PQKB)11654106(MiAaPQ)EBC1185518(EXLCZ)99339000000003154420130527d2008|||| u|| |engur|n|---|||||txtccrFood[electronic resource]5th ed.Cambridge Royal Society of Chemistry20081 online resource (522 p.)RSC paperbacks Food Description based upon print version of record.0-85404-111-7 Food The Chemistry of its Componets Ed 5_PRINT; i_iv; v_vi; vii_x; xi_xvi; xvii; xviii_xx; 001_005; 006_048; 049_096; 097_158; 159_213; 214_264; 265_311; 312_358; 359_380; 381_438; 439_454; 455_474; 475_479; 480_501As 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 iFoodFood - The Chemistry of its Components Food -- AnalysisFood -- Chemical constituents & propertiesFood -- CompositionFoodCompositionFoodAnalysisHealth & Biological SciencesHILCCDiet & Clinical NutritionHILCCFood -- Analysis.Food -- Chemical constituents & properties.Food -- Composition.FoodComposition.FoodAnalysis.Health & Biological SciencesDiet & Clinical Nutrition664.07Coultate Tom1822314Royal Society of Chemistry (Great Britain)AU-PeELAU-PeELAU-PeELBOOK9911004706203321Food4388466UNINA