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, ©2009.
Edition: 5th ed.
Series: RSC paperbacks.
Subjects:
Food > Composition.
Food > Analysis.
elektronické knihy
electronic books
ISBN: 9781621982012
1621982017
9781849737401
1849737401
9780854041114
0854041117
Physical Description: 1 online resource (xix, 501 pages) : illustrations

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Table of contents

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001 kn-ocn812289773
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 121009s2009 enka ob 001 0 eng d
040 |a KNOVL  |b eng  |e pn  |c KNOVL  |d DEBSZ  |d OCLCQ  |d ZCU  |d YDXCP  |d KNOVL  |d OCLCQ  |d OCLCA  |d OCLCQ  |d OCLCO  |d UAB  |d BUF  |d OCLCQ  |d CEF  |d RRP  |d AU@  |d OCLCO  |d WYU  |d ERF  |d OCLCQ  |d MM9  |d EYM  |d OCLCO  |d EUN  |d OCLCO  |d OCLCQ  |d OCLCO  |d LUU  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCL  |d SXB 
020 |a 9781621982012  |q (electronic bk.) 
020 |a 1621982017  |q (electronic bk.) 
020 |a 9781849737401  |q (electronic bk.) 
020 |a 1849737401  |q (electronic bk.) 
020 |z 9780854041114 
020 |z 0854041117 
035 |a (OCoLC)812289773  |z (OCoLC)904671502  |z (OCoLC)1065700853 
100 1 |a Coultate, T. P.  |q (Tom P.)  |1 https://id.oclc.org/worldcat/entity/E39PCjGJbRG4fYdcgfhtbfqjP3 
245 1 0 |a Food :  |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 ©2009. 
300 |a 1 online resource (xix, 501 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a RSC paperbacks 
500 |a Previous edition: 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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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."--Jacket 
590 |a Knovel  |b Knovel (All titles) 
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, ©2009  |z 9780854041114  |w (DLC) 2009419525  |w (OCoLC)214308189 
830 0 |a RSC paperbacks. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFTCCE001/food-the-chemistry?kpromoter=marc  |y Full text 

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