Food: The Chemistry of its Components - Softcover

Coultate, Tom

Softcover

ISBN 10: 0854041117 ISBN 13: 9780854041114

Verlag: Royal Society of Chemistry, 2008

Über diesen Titel

Críticas:

"This is a fascinating book" "It takes every aspect of food, whether nutrient, colouring, flavouring or preservative, and discusses its chemistry exhaustively." "I can recommend it to anyone interested in food (aren't we all), as an excellent reference, or just to pick up and browse. It is easy to be hooked by it. It would serve as a useful reference source for A-level students." -- Judy Griffiths School Science Review, September 2009, Volume 91 number 334 page 132 "Overall this is an extremely detailed and informative book that is extremely accessible. It will appeal to any non-specialist with a keen interest in the food that they eat."

Reseña del editor:

A fully revised and updated edition of the classic book on the chemistry of food - essential for students and teachers of food science and nutrition.

Über diese Auflage

• Verlag: Royal Society of Chemistry
• Erscheinungsdatum: 2008
• ISBN 10: 0854041117
• ISBN 13: 9780854041114
• Einband: Tapa blanda
• Auflage: 5
• Anzahl der Seiten: 522