Tools

LEADER 02441nam 22005177i 4500

001 ssj0002161203;

003 WaSeSS;

005 20240712080447.0;

006 m d ;

007 cr n ;

008 160205s2016 enka sb 001 0 eng d;

010 a| 2015473959;

020 a| 9781849738804 (Print);

020 a| 1849738807 (Print);

035 a| (WaSeSS)ssj0002161203;

042 a| lccopycat;

049 a| EREEa| NEHH;

050 00 a| TX551b| .C75 2016;

082 04 a| 6642| 23;

100 1 a| Coultate, T. P.q| (Tom P.)=| ^A233436;

245 10 a| Foodh| [electronic resource] :b| the chemistry of its components /c| Tom Coultate, formerly of London South Bank University, UK.;

246 30 a| Food, the chemistry of its components;

250 a| Sixth edition.;

260 a| Cambridge, UK :b| The Royal Society of Chemistry,c| [2016];

300 a| xx, 599 pages :b| illustrations ;c| 24 cm;

500 a| Previous edition: 2009.;

504 a| Includes bibliographical references and index.;

506 a| Available only to authorized users.;

538 a| Mode of access: World Wide Web;

650 0 a| Foodx| Composition.=| ^A4913;

650 0 a| Foodx| Analysis.=| ^A3300;

650 7 a| Foodx| Analysis.2| fast0| (OCoLC)fst00930460;

650 7 a| Foodx| Composition.2| fast0| (OCoLC)fst00930485;

655 0 a| Electronic books.=| ^A491897;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=31227394;

947 a| (OCoLC)ocn907662211;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 6456453;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6456453-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 7/20/2024x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6456453-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 7/20/2024x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6456453-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 7/20/2024x| EBOOKz| JERESOURCE;

Food the chemistry of its components / Tom Coultate, formerly of London South Bank University, UK.

Author/creator	Coultate, T. P.
Format	Electronic
Edition	Sixth edition.
Publication Info	Cambridge, UK : The Royal Society of Chemistry, [2016]
Description	xx, 599 pages : illustrations ; 24 cm
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Food--Composition. Food--Analysis.

Portion of title	Food, the chemistry of its components
Contents	Introduction -- Sugars -- Polysaccharides -- Lipids -- Proteins -- Colours -- Flavours -- Vitamins -- Preservatives -- Undesirables -- Minerals -- Enzymes -- Water -- Appendix I. Nutritional requirements and dietary sources -- Appendix II. Food additive regulations.
General note	Previous edition: 2009.
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2015473959
ISBN	9781849738804 (Print)
ISBN	1849738807 (Print)

Availability

Library	Location	Call Number	Status	Item Actions
	Electronic Resources	Access Content Online	✔ Available

Food the chemistry of its components / Tom Coultate, formerly of London South Bank University, UK.

Click here for more information about this title

Availability