Food : the chemistry of its components
Coultate, T. P.2009
Book
Here, Tom Coultate provides a detailed account of the chemistry of food substances. He examines not just the nature and quantities of food components, but also how they behave in storage, processing and cooking.
Main title:
Edition:
5th ed.
Imprint:
Royal Society of Chemistry, c2009.
Collation:
501 p. : ill.
ISBN:
9780854041114 (pbk)0854041117 (pbk)
Language:
English
BRN:
3491314