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Food: The Chemistry of Its Components
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Food: The Chemistry of Its Components

3.33  ·  Rating Details ·  3 Ratings  ·  0 Reviews
As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, all ...more
Paperback, 444 pages
Published March 29th 2001 by Royal Society of Chemistry (first published April 30th 1988)
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