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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Bibliografske podrobnosti
Glavni avtor:	Coultate, T. P.
Format:	Knjiga
Jezik:	Undetermined
Izdano:	Cambridge Royal Society of Chemistry c 2009
Teme:	Food,Food,Thực phẩm,Thực phẩm Composition,Analysis,Thành phần,Phân tích
Oznake:	Označite Brez oznak, prvi označite!

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

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Food : The chemistry of its components

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