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...
Saved in:
| Main Author: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
©2009.
|
| Edition: | 5th ed. |
| Series: | RSC paperbacks.
|
| Subjects: | |
| ISBN: | 9781621982012 1621982017 9781849737401 1849737401 9780854041114 0854041117 |
| Physical Description: | 1 online resource (xix, 501 pages) : illustrations |
Cover
Table of contents
| Summary: | "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."--Jacket |
|---|---|
| Item Description: | Previous edition: 2004. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781621982012 1621982017 9781849737401 1849737401 9780854041114 0854041117 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
Save to List
Cite this
Export Record
Email this