Food the chemistry of its components / [electronic resource] :
Food the chemistry of its components
T.P. Coultate.
- 4th ed.
- Cambridge : Royal Society of Chemistry, c2002.
- xi, 432 p. : ill.
- RSC paperbacks .
Previous ed.: 1996.
Includes bibliographical references and index.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.