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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Detalhes bibliográficos
Autor principal: Coultate, T. P.
Formato: Livro
Idioma:Undetermined
Publicado em: Cambridge Royal Society of Chemistry c 2009
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ