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Food The Chemistry of Its Components

Paperback • 2009 • English • 5. edition

Food The Chemistry of Its Components

By Tom P. Coultate

0 Ratings • 0.0 of 5

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About the book

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 nutritiona...Show more

Food chemistry
Cooking for one
Quick and easy cookery

Book details

ISBN

9780854041114

Publisher

Royal Society of Chemistry

Published year

2009

Language

English

Edition

5

Original title

Food The Chemistry of Its Components

Format

Paperback

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