Coultate, T. P. <br/><br/>
Food :  the chemistry of its components / 
 Food, the chemistry of its components 
Tom Coultate, formerly of London South Bank University, UK. 
 - 5th ed.. 
 - xix, 501p.  illustrations ;  24 cm 
<br/><br/> Previous edition: 2009. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> Sugars --  Polysaccharides --  Lipids --  Proteins --  Colours --  Flavours --  Vitamins --  Preservatives --  Undesirables --  Minerals --  Enzymes --  Water --  Nutritional requirements and dietary sources --  Food additive regulations.  Introduction --  Appendix I.  Appendix II. 
<br/><br/><label>ISBN: </label>9780854041114 (pbk.) 
<br/><br/><label>LCCN: </label>2015473959 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Composition.<br/>Food--Analysis.<br/>Food--Analysis.<br/>Food--Composition.
<br/><br/><label>Dewey Class. No.: </label>664  / COU