Coultate, T. P. <br/><br/>
Food :  the chemistry of its components / 
 Food the chemistry of its components 
T.P. Coultate. 
 - 5th ed. 
 - Cambridge :  Royal Society of Chemistry,  c2009. 
 - xix, 501 p. :  ill. ;  24 cm. 
 - RSC paperbacks .
 - RSC paperbacks. .
<br/><br/> Previous ed.: 2002. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>1.Introduction -- 2.Sugars -- 4.Lipids -- 5.Proteins -- 6.Colours -- 7.Flavours -- 8.Vitamins -- 9.Preservatives -- 10.Undesirables -- 11.Minerals -- Water. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780854041114 (pbk.) :  £24.99 9780854041114 (pbk.) :  Đ24.99 
<br/><br/><label>LCCN: </label>2009419525 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Composition<br/>Food--Analysis<br/>Food and Drink.<br/>Cookery / food & drink etc<br/>Chemistry<br/>Food & beverage technology
<br/><br/><label>LC Class. No.: </label>TX531  / .C757 2009 
<br/><br/><label>Dewey Class. No.: </label>664 COU