Food : The chemistry of its components
As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives)...
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Cambridge
Royal Society of Chemistry
c 2009
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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