Food: The Chemistry of Its Components - Paperback
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Language:EnglishPublisher:Royal Society of ChemistryISBN-13:9781839168147ISBN-10:1839168145UPC:9781839168147Book Category:Science, Technology & EngineeringBook Subcategory:Chemistry, Food ScienceSize:9.60 x 7.40 x 1.10 inchesWeight:2.1517Product ID:SC9EYHFZDM
Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts...
Language:EnglishPublisher:Royal Society of ChemistryISBN-13:9781839168147ISBN-10:1839168145UPC:9781839168147Book Category:Science, Technology & EngineeringBook Subcategory:Chemistry, Food ScienceSize:9.60 x 7.40 x 1.10 inchesWeight:2.1517Product ID:SC9EYHFZDM
Dr Tom Coultate was Principal Lecturer in Food Biochemistry at the School of Applied Science at South Bank University, London, until his retirement in 2000. He first joined the School of Applied Science at South Bank University in 1972, after obtaining his PhD for studies on the biochemistry and physiology of a thermophilic bacterium from Leicester University. Since leaving school he had been...
Publisher: Royal Society of Chemistry
Edition
7th Edition
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