Food : the chemistry of its components/ Tom P. Coultate, and Richard Pagni,

By:

Coultate, Tom. P

Contributor(s):

Material type: Text

Text{Cambridge, UK], Royal Society of Chemistry, 2024Edition: 7th editionDescription: xix, 479 pages : illustrations ; 25 cmContent type:

Media type:

Carrier type:

ISBN:

9781839168147
1839168145

Subject(s):

LOC classification:

TP 370 eng C68 2024

Summary: This new edition of the classic text has been extensively rewritten to bring it right up to date. Its accessible style makes it invaluable to students and teachers of food science and nutrition.

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Holdings
Item type	Current library	Shelving location	Call number	Status	Date due	Barcode
Book	TUP Manila Library	General Circulation Section-GF	TP 370 C68 2024 (Browse shelf(Opens below))	Available		P00034268

Includes bibliographic references and index.

This new edition of the classic text has been extensively rewritten to bring it right up to date. Its accessible style makes it invaluable to students and teachers of food science and nutrition.

Coultate, T. P., & Pagni, R. (2024). Food: The chemistry of its components (7th ed.). Royal Society of Chemistry.

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