Food the chemistry of its components

"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 smalle...

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Bibliographic Details
Main Author: Coultate, T. P.
Format: eBook
Language: English
Published: Cambridge : Royal Society of Chemistry, c2009.
Edition: 5th ed.
Series: RSC paperbacks.
Subjects:
Food > Composition.
Food > Analysis.
elektronické knihy
electronic books
ISBN: 9781621982012
9780854041114
9781849737401
Physical Description: 1 online zdroj (xix, 501 p.) : ill.

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Table of contents

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001 79494
003 CZ ZlUTB
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006 m o d
007 cr |n
008 121009s2009 enka sb 001 0 eng d
020 |a 9781621982012  |q (ebook) 
020 |z 9780854041114 
020 |a 9781849737401  |q (ebook) 
035 |a (OCoLC)812289773  |z (OCoLC)904671502 
040 |a KNOVL  |c KNOVL  |d DEBSZ  |d OCLCQ  |d ZCU  |d YDXCP  |d KNOVL 
100 1 |a Coultate, T. P.  |q (Tom P.) 
245 1 0 |a Food  |h [elektronický zdroj] :  |b the chemistry of its components /  |c T.P. Coultate. 
246 3 0 |a Food the chemistry of its components 
250 |a 5th ed. 
260 |a Cambridge :  |b Royal Society of Chemistry,  |c c2009. 
300 |a 1 online zdroj (xix, 501 p.) :  |b ill. 
490 1 |a RSC paperbacks 
500 |a Previous ed.: 2004. 
504 |a Includes bibliographical references and index. 
505 0 |a Introduction -- Sugars -- Polysaccharides -- Lipids -- Proteins -- Colours (colors) -- Flavours (flavors) -- Vitamins -- Preservatives -- Undesirables -- Minerals -- Water 
520 1 |a "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 its 5th edition to bring it right up to date and many new topics have been introduced."--BOOK JACKET. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food  |x Composition. 
650 0 |a Food  |x Analysis. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Coultate, T. P. (Tom P.).  |t Food.  |b 5th ed.  |d Cambridge : Royal Society of Chemistry, c2009  |z 9780854041114  |w (DLC) 2009419525  |w (OCoLC)214308189 
830 0 |a RSC paperbacks. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpFTCCE001/food__the_chemistry_of_its_components_5th_edition  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79494  |d 79494 

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