Food [[electronic resource] ] : the chemistry of its components / / T.P. Coultate
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| Autore: |
Coultate T. P (Tom P.)
|
| Titolo: |
Food [[electronic resource] ] : the chemistry of its components / / T.P. Coultate
|
| Pubblicazione: | Cambridge, : Royal Society of Chemistry, c2002 |
| Edizione: | 4th ed. |
| Descrizione fisica: | 1 online resource (445 p.) |
| Disciplina: | 641.300154 |
| Soggetto topico: | Food - Composition |
| Food - Analysis | |
| Soggetto genere / forma: | Electronic books. |
| Note generali: | Previous ed.: 1996. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Sommario/riassunto: | As 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 |
| Altri titoli varianti: | Food the chemistry of its components |
| Titolo autorizzato: | Food |
| ISBN: | 1-84755-090-8 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910456672303321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
RSC Paperbacks