FOOD: THE CHEMISTRY OF ITS COMPONENTS - COULTATA, T. P. (ROYAL SOCIETY OF CHEMISTRY CAMBRIDGE, 1995)
Keywords: APPLIED SCIENCE; HOME ECONOMICS; FOOD; CHEMICAL PROPERTIES; SUGARS; POLYSACCHARIDES; LIPIDS; PROTEINS; COLOURS; FLAVOURS; VITAMINS; PRESERVATIVES; UNDESIRABLES; MINERALS; WATER