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

Edition Sixth edition Published Cambridge, UK : The Royal Society of Chemistry, [2016]

Copies

Location	Call no.	Vol.	Availability
MELB UNIT READING	641.1 Cou/Ftc 2016		AVAILABLE
MELB UNIT READING	641.1 Cou/Ftc 2016		DUE 07-04-24
MELB UNIT READING	641.1 Cou/Ftc 2016		AVAILABLE

Description xx, 599 pages : illustrations ; 24 cm 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 Notes Previous edition: 2009 Bibliography Includes bibliographical references and index Subject Food -- Composition. Food -- Analysis. Reading List HSN206 recommended text 2024 ISBN 9781849738804 (Print) 1849738807 (Print)

Other Titles Food, the chemistry of its components

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