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  • Foodby Tom Coultate

    Royal Society of Chemistry 2016; US$ 45.00

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

  • Food: The Chemistry of its Componentsby Tom Coultate; Heston Blumenthal

    Royal Society of Chemistry 2008; US$ 40.00

    As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives).... more...

  • Foodby Tom P Coultate

    Royal Society of Chemistry 2007; US$ 36.00

    A fully revised and updated edition of the classic book on the chemistry of food - essential for students and teachers of food science and nutrition. more...

  • Foodby Tom P Coultate

    Royal Society of Chemistry 2007; US$ 36.00

    A fully revised and updated edition of the classic book on the chemistry of food - essential for students and teachers of food science and nutrition. more...

  • Foodby Tom P Coultate; Jill Davies

    Royal Society of Chemistry 2007; US$ 28.00

    This book is a definitive guide to food, nutrients and diet and sets out in a clear, concise manner everything needed to provide an in-depth introduction to the field. more...

  • Foodby Tom P Coultate; Jill Davies

    Royal Society of Chemistry 2007; US$ 28.00

    This book is a definitive guide to food, nutrients and diet and sets out in a clear, concise manner everything needed to provide an in-depth introduction to the field. more...

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