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100   $a20190218d2016      uy         0
101 0 $aeng
135   $aur|||||||||||
200 10$aFood $ethe chemistry of its components /$fTom Coultate, formerly of London South Bank University, UK
205   $aSixth edition.
210  1$aCambridge, UK :$cRoyal Society of Chemistry,$d2016.
215   $a1 online resource (xx, 599 pages) $cillustrations
311   $aPrint version : 9781849738804 
311   $a1-84973-880-7 
320   $aIncludes bibliographical references and index.
327   $gIntroduction --$tSugars --$tPolysaccharides --$tLipids --$tProteins --$tColours --$tFlavours --$tVitamins --$tPreservatives --$tUndesirables --$tMinerals --$tEnzymes --$tWater --$gAppendix I.$tNutritional requirements and dietary sources --$gAppendix II.$tFood additive regulations.
517   $aFood - The Chemistry of its Components
606   $aFood$xComposition
606   $aFood$xAnalysis
615  0$aFood$xComposition.
615  0$aFood$xAnalysis.
676   $a664
700   $aCoultate$b T. P$g(Tom P.),$091203
906   $aBOOK
912   $a9911007167903321
996   $aFood$952991
997   $aUNINA