The chemistry of food / Jan Velíšek.
Material type:
TextLanguage: English Original language: Czech Description: viii, 1113 pages ; 29 cmISBN: 9781118383841 (cloth); 9781118383810 (paperback)Uniform titles: Chemie potravin. English Subject(s): Food -- Analysis -- Textbooks | Food -- Composition -- TextbooksAdditional physical formats: Online version:: Chemistry of foodDDC classification: 664/.07 LOC classification: TP 372.5 .V4513 2014
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.
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Hard Covered Materials
|
MACHAKOS UNIVERSITY LIBRARY Open shelf | TP 372.5 .V4513 2014 (Browse shelf (Opens below)) | Available | 39998 |
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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