000			01344nam a22003377a 4500
003			OSt
005			20250912104030.0
008			250912b |||||||| |||| 00| 0 eng d
020			_a9781839168147
020			_a1839168145
040			_beng _cTUPM _erda
050			_aTP 370 eng _bC68 2024
100			_aCoultate, Tom. P.
245			_aFood : _bthe chemistry of its components/ _cTom P. Coultate, and Richard Pagni,
250			_a7th edition
264			_a{Cambridge, UK], _bRoyal Society of Chemistry, _c2024
300			_axix, 479 pages : _billustrations ; _c25 cm
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
504			_aIncludes bibliographic references and index.
520			_aThis 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.
590			_aCoultate, T. P., & Pagni, R. (2024). Food: The chemistry of its components (7th ed.). Royal Society of Chemistry.
650			_aFood _xComposition
650			_aFood _xChemistry
650			_aNutrition _xChemical aspects
700			_aRichard Pagni
710			_aRoyal Society of Chemistry (Great Britain)
942			_2lcc _cBK _n0
999			_c30725 _d30725