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The chemistry of food Jan Veli?s?ek.

By: Material type: TextTextLanguage: English Original language: Czech Publisher: Chichester, West Sussex, UK : Wiley Blackwell, [2014]Description: viii, 1113 pages 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781118383810 (paperback)
  • 9781118383841 (cloth)
Uniform titles:
  • Chemie potravin. English
Subject(s):
Contents:
Amino acids, peptides and proteins -- Fats, oils and other lipids -- Saccharides -- Vitamins -- Minerals -- Water -- Flavour-active compounds -- Pigments and other colorants -- Antinutritional, toxic and other bioactive compounds -- Food additives -- Food contaminants.
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Holdings
Item type Current library Call number Status Date due Barcode
BOOK BOOK KKTM Lenggong TP372.5 .V4513 2014 (Browse shelf(Opens below)) Available 0000065389
BOOK BOOK KKTM Lenggong TP372.5 .V4513 2014 (Browse shelf(Opens below)) Available 0000065390
BOOK BOOK KKTM Lenggong TP372.5 .V4513 2014 (Browse shelf(Opens below)) Available 0000065391

Includes bibliographical references (pages 1041-1078) and index.

Amino acids, peptides and proteins -- Fats, oils and other lipids -- Saccharides -- Vitamins -- Minerals -- Water -- Flavour-active compounds -- Pigments and other colorants -- Antinutritional, toxic and other bioactive compounds -- Food additives -- Food contaminants.

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