Food : the chemistry of its components
Coultate, T. P. (Tom P.)2001
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Here, Tom Coultate provides a detailed account of the chemistry of food substances. He examines not just the nature and quantities of food components, but also how they behave in storage, processing and cooking.
Main title:
Food : the chemistry of its components / T.P. Coultate.
Edition:
3rd ed.
Imprint:
Cambridge : Royal Society of Chemistry, c1996.
Collation:
xi, 360 p. : ill. ; 22 cm.
Series title:
Notes:
Previous ed.: 1989.Includes bibliographical references and index.
ISBN:
9780854045136 (pbk)
Dewey class:
641.300154641.1
Language:
English
BRN:
140566
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