COULTATA, T. P. <br/><br/>
FOOD: THE CHEMISTRY OF ITS COMPONENTS 

 - SECOND EDITION 
 - CAMBRIDGE  ROYAL SOCIETY OF CHEMISTRY  1995 
 - 325P. 
 - ROYAL SOCIETY OF CHEMISTRY PAPERBACKS .
<br/><br/><label>ISBN: </label>0851864333 
<br/><br/><label>Subjects--Topical Terms: </label><br/>APPLIED SCIENCE<br/>HOME ECONOMICS<br/>FOOD<br/>CHEMICAL PROPERTIES<br/>SUGARS<br/>POLYSACCHARIDES<br/>LIPIDS<br/>PROTEINS<br/>COLOURS<br/>FLAVOURS<br/>VITAMINS<br/>PRESERVATIVES<br/>UNDESIRABLES<br/>MINERALS<br/>WATER
<br/><br/><label>Dewey Class. No.: </label>641.1/COU