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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Dades bibliogràfiques
Autor principal:	Coultate, T. P.
Format:	Llibre
Idioma:	Undetermined
Publicat:	Cambridge Royal Society of Chemistry c 2009
Matèries:	Food,Food,Thực phẩm,Thực phẩm Composition,Analysis,Thành phần,Phân tích
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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

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