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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Food The Chemistry of its Components
Nutrition in catering
