TY  - BOOK
AU  - Coultate,T.P.
ED  - Royal Society of Chemistry (Great Britain)
TI  - Food: the chemistry of its components 
T2  - RSC paperbacks
SN  - 9780854041114 (pbk.) :
AV  - TX531 .C757 2009
U1  - 664 COU 
PY  - 2009///
CY  - Cambridge
PB  - Royal Society of Chemistry
KW  - Food
KW  - Composition
KW  - Analysis
KW  - Food and Drink
KW  - ukslc
KW  - Cookery / food & drink etc
KW  - thema
KW  - Chemistry
KW  - Food & beverage technology
N1  - Previous ed.: 2002; Includes bibliographical references and index; 1.Introduction -- 2.Sugars -- 4.Lipids -- 5.Proteins -- 6.Colours -- 7.Flavours -- 8.Vitamins -- 9.Preservatives -- 10.Undesirables -- 11.Minerals -- Water
N2  - 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
ER  -