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100   $a20040708d2002      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aFood$b[electronic resource] $ethe chemistry of its components /$fT.P. Coultate
205   $a4th ed.
210   $aCambridge $cRoyal Society of Chemistry$dc2002
215   $a1 online resource (445 p.)
225  0$aRSC paperbacks
300   $aPrevious ed.: 1996.
311   $a0-85404-615-1 
320   $aIncludes bibliographical references and index.
330   $aAs a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxida
410  0$aRSC Paperbacks
517 3 $aFood the chemistry of its components
606   $aFood$xComposition
606   $aFood$xAnalysis
608   $aElectronic books.
615  0$aFood$xComposition.
615  0$aFood$xAnalysis.
676   $a641.300154
700   $aCoultate$b T. P$g(Tom P.)$0970933
712 02$aRoyal Society of Chemistry (Great Britain)
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910456672303321
996   $aFood$92206855
997   $aUNINA