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Food: The Chemistry of its Components
Tom Coultate
[PDF.rv63] Food: The Chemistry of its Components
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| #272243 in Books | 2015-10-09 | Original language:English | PDF # 1 | 9.20 x1.50 x6.10l,.0 | File type: PDF | 620 pages|
First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components – carbohydrates, proteins, fats, minerals and water, and the trace components – colours, flavours, vitamins and preservatives, as well as food-borne toxins, allergens, pesticide residues and other undesirables all receive detailed consideration. Besides being extensively rewritten and updated a new chapter on en...
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