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Food: The Chemistry of Its Components
As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to ...more
Paperback, 512 pages
Published March 29th 2001 by Royal Society of Chemistry
(first published April 30th 1988)
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