Food :

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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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書目詳細資料
主要作者:	Coultate, T. P.
格式:	圖書
語言:	Undetermined
出版:	Cambridge Royal Society of Chemistry c 2009
主題:	Food,Food,Thực phẩm,Thực phẩm Composition,Analysis,Thành phần,Phân tích
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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