Food
Subtitle: the chemistry of its components
By: T.P. Coultate.
Contributors: Royal Society of Chemistry (Great Britain)
Edition: 5th ed.
Series: RSC paperbacks
Publisher: Royal Society of Chemistry
Published: 2009
Place of publication: Cambridge
Language: eng
Number of pages: 501
ISBN-13: 9780854041114
Subjects: Food -- Composition; Food -- Analysis
Other titles: Food the chemistry of its components
Notes: Previous ed.: 2004.