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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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Библиографические подробности
Главный автор:	Coultate, T. P.
Формат:	‌
Язык:	Undetermined
Опубликовано:	Cambridge Royal Society of Chemistry c 2009
Предметы:	Food,Food,Thực phẩm,Thực phẩm Composition,Analysis,Thành phần,Phân tích
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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