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About Food: The Chemistry of its Components, 6th Ed.
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 enzymes has been included. At every stage attention is drawn to the links between the chemical components of food and their health and nutritional significance.
Detailed Information
| Author: | Tom Coultate |
|---|---|
| Language: | English |
| File Size: | 28 |
| Format: | |
| Price: | FREE |
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