LEADER 01589nas 2200469 450 001 990003123620203316 005 20090617123228.0 011 $a1680-3728 035 $a000312362 035 $aUSA01000312362 035 $a(ALEPH)000312362USA01 035 $a000312362 100 $a20080701d2005----km-y0itaa50------ba 101 0 $afre 102 $aLU 105 $aa---z---001yy 200 1 $aAnnuaire officiel de l?Union européenne$fUnion européenne 207 $a2005- 210 $aLuxembourg$cOffice des publications officielles des Communautés européennees$d2005- 215 $av.$cill.$d30 cm 300 $a<1>: 2005 : actualisé au 8 juillet 2004 ; < 2>: 2005 : actualisé au 23 décembre 2004 326 $aAnnuale 601 02$aUnione europea$xPeriodici$2BNCF 676 $a341.759 699 $a19.07$bPubblicazioni periodiche 712 02$aUnione europea 801 0$aIT$bsalbc$gISBD 856 4 $ahttp://europa.eu.int/idea/fr/index.htm$4.$zAccesso libero on line 912 $a990003123620203316 958 $aCDE$bCDE / AOD$c1/2(2005)- 959 $aSE 969 $aCDE 979 $aMARIAS$b90$c20080701$lUSA01$h1055 979 $aMARIAS$b90$c20080703$lUSA01$h1024 979 $aMARIAS$b90$c20080703$lUSA01$h1027 979 $aMARIAS$b90$c20080703$lUSA01$h1031 979 $aMARIAS$b90$c20080708$lUSA01$h1243 979 $aMARIAS$b90$c20080708$lUSA01$h1255 979 $aMARIAS$b90$c20090617$lUSA01$h1232 979 $aCHIARA$b90$c20101001$lUSA01$h1053 996 $aAnnuaire officiel de l?Union européenne$91020274 997 $aUNISA LEADER 02274nam 2200589 a 450 001 9910780937603321 005 20200520144314.0 010 $a1-84755-090-8 035 $a(CKB)2530000000001298 035 $a(EBL)1185519 035 $a(SSID)ssj0000379347 035 $a(PQKBManifestationID)11937963 035 $a(PQKBTitleCode)TC0000379347 035 $a(PQKBWorkID)10365305 035 $a(PQKB)10228848 035 $a(MiAaPQ)EBC1185519 035 $a(Au-PeEL)EBL1185519 035 $a(CaPaEBR)ebr10621192 035 $a(OCoLC)850159401 035 $a(PPN)198472277 035 $a(EXLCZ)992530000000001298 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 615 0$aFood$xComposition. 615 0$aFood$xAnalysis. 676 $a641.300154 700 $aCoultate$b T. P$g(Tom P.)$091203 712 02$aRoyal Society of Chemistry (Great Britain) 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910780937603321 996 $aFood$952991 997 $aUNINA