Food [[electronic resource]]
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| Autore: |
Coultate Tom
|
| Titolo: |
Food [[electronic resource]]
|
| Pubblicazione: | Cambridge, : Royal Society of Chemistry, 2008 |
| Edizione: | 5th ed. |
| Descrizione fisica: | 1 online resource (522 p.) |
| Disciplina: | 664.07 |
| Soggetto topico: | Food -- Analysis |
| Food -- Chemical constituents & properties | |
| Food -- Composition | |
| Food - Composition | |
| Food - Analysis | |
| Health & Biological Sciences | |
| Diet & Clinical Nutrition | |
| Note generali: | Description based upon print version of record. |
| Nota di contenuto: | Food 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 |
| Sommario/riassunto: | As 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 |
| Altri titoli varianti: | Food |
| Food - The Chemistry of its Components | |
| Titolo autorizzato: | Food |
| ISBN: | 1-84973-740-1 |
| 1-62198-201-7 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9911004706203321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |