Food
Subtitle: the chemistry of its components
By: T.P. Coultate.
Contributors: Royal Society of Chemistry (Great Britain)
Edition: 4th ed.
Series: RSC paperbacks
Publisher: Royal Society of Chemistry
Published: 2002
Place of publication: Cambridge
Language: eng
Number of pages: 432
Subjects: Food -- Composition.; Food -- Analysis.
Other titles: Food the chemistry of its components
Notes: Previous ed.: 1996.

Includes bibliographical references and index.