Food : the chemistry of its components
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| Main Author | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Cambridge :
Royal Society of Chemistry,
©2009.
|
| Edition | 5th ed. |
| Series | RSC paperbacks.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781621982012 1621982017 9781849737401 1849737401 9780854041114 0854041117 |
| Physical Description | 1 online resource (xix, 501 pages) : illustrations |
Cover
Table of Contents:
- Introduction
- Sugars
- Polysaccharides
- Lipids
- Proteins
- Colours (colors)
- Flavours (flavors)
- Vitamins
- Preservatives
- Undesirables
- Minerals
- Water.