| Record ID | ia:foodchemistryofi0000coul |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/foodchemistryofi0000coul/foodchemistryofi0000coul_marc.xml |
| Download MARC binary | https://www.archive.org/download/foodchemistryofi0000coul/foodchemistryofi0000coul_meta.mrc |
LEADER: 04114cam 2200901 a 4500
001 ocm35454708
003 OCoLC
005 20191220064001.0
008 970116s1996 enka b 001 0 eng
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020 $a0854045139
020 $a9780854045136
035 $a(OCoLC)35454708$z(OCoLC)57008140$z(OCoLC)1101234766$z(OCoLC)1107760835
050 4 $aTX551$b.C757 1996
060 00 $a1996 K-082
060 10 $aQU 50$bC855f 1996
070 0 $aTX551.C75$b1996
072 0 $aQ500
082 04 $a641.1$220
084 $a44.21$2bcl
084 $a58.34$2bcl
084 $aCHE 507f$2stub
100 1 $aCoultate, T. P.$q(Tom P.)
245 10 $aFood, the chemistry of its components /$cT.P. Coultate.
250 $a3rd ed.
260 $aCambridge :$bRoyal Society of Chemistry,$c℗♭1996.
300 $axi, 360 pages :$billustrations
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aRoyal Society of Chemistry paperbacks
504 $aIncludes bibliographical references and index.
505 0 $aCh. 1. Introduction -- Ch. 2. Sugars -- Ch. 3. Polysaccharides -- Ch. 4. Lipids -- Ch. 5. Proteins -- Ch. 6. Colours -- Ch. 7. Flavours -- Ch. 8. Vitamins -- Ch. 9. Preservatives -- Ch. 10. Undesirables -- Ch. 11. Minerals -- Ch. 12. Water -- Appendix I. Nutritional Requirements and Dietary Sources -- Appendix II. General Reading.
520 1 $a"The book provides a detailed account of the chemistry of food substances. Included are the components present in larger amounts (carbohydrates, fats, proteins, minerals and water), and those occurring in smaller quantities (colours, flavours, vitamins, preservatives, trace metals, both synthetic and natural toxins, and additives). The chemical structures of over 350 food substances are included. Throughout, Dr. Coultate examines not just the nature of food components, but also how they behave in storage, processing and cooking and related changes in nutritional value." "This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style ensures that anyone with an interest in food issues will find it invaluable."--Jacket.
650 0 $aFood$xComposition.
650 1 $aFood$xAnalysis.
650 12 $aFood Analysis.
650 22 $aChemistry.
650 22 $aFood.
650 22 $aFood Additives$xanalysis.
650 22 $aNutritional Physiological Phenomena.
650 7 $aFood$xComposition.$2fast$0(OCoLC)fst00930485
650 7 $aBestandteil$2gnd
650 7 $aLebensmittel$2gnd
650 7 $aLebensmittelchemie$2gnd
650 17 $aLevensmiddelen.$2gtt
650 17 $aScheikundige samenstelling.$2gtt
650 7 $aEngenharia de alimentos.$2larpcal
653 1 $aFood$aChemical analysis
653 00 $achemische samenstelling
653 00 $achemical composition
653 00 $avoedingsmiddelen
653 00 $afoods
653 00 $avoedselchemie
653 00 $afood chemistry
653 10 $aNutrients
653 10 $aVoedingsstoffen
830 0 $aRoyal Society of Chemistry paperbacks.
856 41 $3Table of contents$uhttp://www.gbv.de/dms/bowker/toc/9780854045136.pdf
938 $aYBP Library Services$bYANK$n100310507
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