Food The chemistry of its components

Bibliographic Details
Main Author:	Coultate, Tom
Format:	Printed Book
Published:	U K, RSC ( Royal Society of Chemistry) 2009
Edition:	5
Subjects:	Colours, Foods Flavours, Food Food colours Food Flavours Lipids Minerals, Food Polysaccharides Preservatives Proteins Sugars Vitamins

Holdings details from MG University
Call Number:	664 COU
Copy	Live Status Unavailable

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