Food : the chemistry of its components

• Main Author: Coultate, T. P. (Author)
• Other Authors: Blumenthal, Heston, (writer of foreword.)
• Format: eBook
• Language: English
• Published: Cambridge, UK : Royal Society of Chemistry, [2016]
• Edition: Sixth edition.
• Subjects: Food > Analysis.; Food > Composition.; Food.; Nutrition.; elektronické knihy; electronic books
• ISBN: 9781523119448; 1523119446; 9781782627944; 1782627944; 9781782256106; 1782256105; 9781849738804; 1849738807
• Physical Description: 1 online resource (xx, 599 pages) : illustrations

First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components - carbohydrates, proteins, fats, minerals and water, and the trace components - colours, flavours, vitamins and preservatives, as well as food-borne toxi...