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Published
December 2008 - 10% off!
By:Tom P
Coultate
Food - The Chemistry of its
Components 5th Edition
ISBN: 9780854041114
Paperback
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).
The fifth edition has been
extensively rewritten to bring it right up to date. A number of new
topics have been introduced and this book will be of particular
interest to students and teachers of food science and nutrition
courses in universities, colleges of further education and schools.
Its accessible style also ensures that anyone with an interest in
food issues will find it invaluable!
P & P charge of £1.90
applies
| Product Code |
Description |
Attributes |
Price | |
| RSC002 |
As a source of detailed information on the chemistry of food, this book is without equal. |
|
£22.49
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