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: | |
|---|---|
| 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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| LEADER | 00000nam a2200000#i 4501 | ||
|---|---|---|---|
| 001 | wils-432365 | ||
| 005 | 2022328124347 | ||
| 008 | 220428t2009 -UK a 001 eng D | ||
| 020 | # | # | |a 9780854041114 |q paperback |
| 020 | # | # | |a 0854041117 |q paperback |
| 040 | # | # | |a UKM |b eng |c UKM |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX551 |b .C757 2009 |
| 100 | 1 | # | |a Coultate, Tom P. |e author |
| 245 | 1 | 0 | |a Food |b The Chemistry of its Components |c T.P. Coultate, formerly of London South Bank University |
| 250 | # | # | |a 5th Edition |
| 264 | # | 1 | |a Cambridge, UK |b RSC Publishing |c 2009 |
| 264 | # | 4 | |c ©2009 |
| 300 | # | # | |a xix, 501 pages |b illustrations |c 24 cm. |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Previous ed.: 2002 |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |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. |
| 526 | 8 | # | |a NAD413 |b HS227 |5 HS |
| 526 | # | # | |a Food Science |b Bachelor of Nutrition and Dietetics |5 Faculty of Health Science |
| 650 | # | 0 | |a Food |x Composition |
| 650 | # | 0 | |a Food |x Analysis |
| 710 | 2 | # | |a Royal Society of Chemistry (Great Britain) |e issuing body |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=432365 |
Food The Chemistry of its Components