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Food: The Chemistry of its Components
Tom Coultate
[PDF.ab52] Food: The Chemistry of its Components
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| #889072 in Books | 2015-10-09 | Original language:English | PDF # 1 | 9.20 x1.50 x6.10l,.0 | File type: PDF | 620 pages||From the Back Cover||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
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 toxins, allergens, pesticide residues and other undesirables all receive detailed consideration. Besides being extensively rewritten and updated a new chapter on en...
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