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 smaller amou...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Cambridge, UK
RSC Publishing
2009
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| Edition: | 5th Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | 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. |
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| Item Description: | Previous ed.: 2002 |
| Physical Description: | xix, 501 pages illustrations 24 cm. |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 9780854041114 0854041117 |
Food The Chemistry of its Components