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101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aFood$b[electronic resource]
205   $a5th ed.
210   $aCambridge $cRoyal Society of Chemistry$d2008
215   $a1 online resource (522 p.)
225 0 $aRSC paperbacks Food 
300   $aDescription based upon print version of record.
311   $a0-85404-111-7 
327   $aFood 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_501
330   $aAs 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 i
517   $aFood
517   $aFood - The Chemistry of its Components 
606   $aFood -- Analysis
606   $aFood -- Chemical constituents & properties
606   $aFood -- Composition
606   $aFood$xComposition
606   $aFood$xAnalysis
606   $aHealth & Biological Sciences$2HILCC
606   $aDiet & Clinical Nutrition$2HILCC
615  4$aFood -- Analysis.
615  4$aFood -- Chemical constituents & properties.
615  4$aFood -- Composition.
615  0$aFood$xComposition.
615  0$aFood$xAnalysis.
615  7$aHealth & Biological Sciences
615  7$aDiet & Clinical Nutrition
676   $a664.07
700   $aCoultate$b Tom$01822314
712 02$aRoyal Society of Chemistry (Great Britain)
801  0$bAU-PeEL
801  1$bAU-PeEL
801  2$bAU-PeEL
906   $aBOOK
912   $a9911004706203321
996   $aFood$94388466
997   $aUNINA