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Food : the chemistry of its components / T.P. Coultate
- 作者： Coultate, T. P
- 其他作者：
- 其他題名：
- Food the chemistry of its components
- 出版： Cambridge : Royal Society of Chemistry c2009
- 叢書名： RSC paperbacks
- 主題： Food--Composition. , Food--Analysis. , Food Analysis. , Chemistry. , Food additives--Analysis. , Food. , Nutritional Physiological Phenomena
- 版本：5th ed.
- ISBN： 9780854041114 (pbk.) :: US$40.31 、 0854041117(pbk.)
- 一般註：Previous ed.: 2004 Includes bibliographical references and index
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讀者標籤：
- 系統號： 005193181 | 機讀編目格式
館藏資訊
摘要註
"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."--BOOK JACKET
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