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008			080215s2009 enka f b 001|0|eng d
010			_a2009419525
020			_a9780854041114 (pbk.) : _c£24.99
020			_a9780854041114 (pbk.) : _cĐ24.99
040			_aStDuBDS _beng _cStDuBDS _dStDuBDSZ
042			_aukblcatcopy
050		4	_aTX531 _b.C757 2009
072		7	_aFOO _2ukslc
072		7	_aWB _2thema
072		7	_aPN _2thema
072		7	_aTDCT _2thema
082	0		_a664 COU
100	1		_aCoultate, T. P. _q(Tom P.)
245	1	0	_aFood : _bthe chemistry of its components / _cT.P. Coultate.
246	3	0	_aFood the chemistry of its components
250			_a5th ed.
260			_aCambridge : _bRoyal Society of Chemistry, _cc2009.
300			_axix, 501 p. : _bill. ; _c24 cm.
490	1		_aRSC paperbacks
500			_aPrevious ed.: 2002.
504			_aIncludes bibliographical references and index.
505	0		_a1.Introduction -- 2.Sugars -- 4.Lipids -- 5.Proteins -- 6.Colours -- 7.Flavours -- 8.Vitamins -- 9.Preservatives -- 10.Undesirables -- 11.Minerals -- Water.
520	8		_aHere, 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.
650		0	_aFood _xComposition
650		0	_aFood _xAnalysis
650		7	_aFood and Drink. _2ukslc
650		7	_aCookery / food & drink etc _2thema
650		7	_aChemistry _2thema
650		7	_aFood & beverage technology _2thema
710	2		_aRoyal Society of Chemistry (Great Britain)
830		0	_aRSC paperbacks.
902			_a170814
907			_a.b11704020 _bmain _c-
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961			_eclaim1 was sent 10-03-2015 _fM Doheny _bOrder printed 05-01-2015 14:20 _lnlib _mnurs
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