Tom p coultate (31 risultati)

Condizione: Good. Good condition. 5th edition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Condizione: acceptable. Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included.

Condizione: Very Good. Very Good Condition. Five star seller - Buy with confidence.

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.…

Paperback. Condizione: Very Good. 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.

paperback. Condizione: Like New. Most items will be dispatched the same or the next working day. An apparently unread copy in perfect condition. Dust cover is intact with no nicks or tears. Spine has no signs of creasing. Pages are clean and not marred by notes or folds of any kind.

Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1050grams, ISBN:9781849738804.

Condizione: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1050grams, ISBN:9781849738804. …

Condizione: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:9781849738804. …

Paperback. Condizione: Used; Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.…

Condizione: Nuevo. COLECCIÓN: FONDO FONDO - DIETETICA Y NUTRICION.

paperback. Condizione: Good. Some markings and underlining throughout.

Rústica. Condizione: Nuevo. Condizione sovraccoperta: Nuevo. AZTUNIV.

Condizione: New. Condizione sovraccoperta: New. Enviamos a todo el mundo. 100% garant'a. Libro nuevo.

Condizione: New. Condizione sovraccoperta: New. Enviamos a todo el mundo. 100% garant'a. Libro nuevo.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condizione: New. Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a food's nutritional value.The book features a 'Special Topics' section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours.Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues. Extracts from reviews of previous editions:"A superb book to have by your side when you read your daily newspaper." New Scientist.". filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it." The Chemical Educator."This is a lively and thorough treatment of the subject. I can recommend it to anyone interested in food, as an excellent reference or just to pick up and browse." School Science Review."Especially noteworthy are the author's simple observations on foods that are familiar to us all ." Comprehensive Reviews in Food Science and Safety.…

Paperback. Condizione: New. Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a food's nutritional value.The book features a 'Special Topics' section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours.Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues. Extracts from reviews of previous editions:"A superb book to have by your side when you read your daily newspaper." New Scientist.". filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it." The Chemical Educator."This is a lively and thorough treatment of the subject. I can recommend it to anyone interested in food, as an excellent reference or just to pick up and browse." School Science Review."Especially noteworthy are the author's simple observations on foods that are familiar to us all ." Comprehensive Reviews in Food Science and Safety.…

Paperback. Condizione: new. Paperback. Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a foods nutritional value.The book features a Special Topics section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours.Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues. Extracts from reviews of previous editions:A superb book to have by your side when you read your daily newspaper. New Scientist. filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it. The Chemical Educator.This is a lively and thorough treatment of the subject. I can recommend it to anyone interested in food, as an excellent reference or just to pick up and browse. School Science Review.Especially noteworthy are the authors simple observations on foods that are familiar to us all Comprehensive Reviews in Food Science and Safety. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Rústica. Condizione: New. Condizione sovraccoperta: Nuevo. 01. LIBRO.

Rústica. Condizione: New. Condizione sovraccoperta: Nuevo. 01. LIBRO.

Condizione: New. Satisfaction Guaranteed or your money back.

Paperback. Condizione: New. Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a food's nutritional value.The book features a 'Special Topics' section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours.Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues. Extracts from reviews of previous editions:"A superb book to have by your side when you read your daily newspaper." New Scientist.". filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it." The Chemical Educator."This is a lively and thorough treatment of the subject. I can recommend it to anyone interested in food, as an excellent reference or just to pick up and browse." School Science Review."Especially noteworthy are the author's simple observations on foods that are familiar to us all ." Comprehensive Reviews in Food Science and Safety.…

Taschenbuch. Condizione: Neu. Neuware - Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a food's nutritional value. The book features a 'Special Topics' section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues. Extracts from reviews of previous editions: 'A superb book to have by your side when you read your daily newspaper.' New Scientist.'. filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it.' The Chemical Educator.'This is a lively and thorough treatment of the subject. I can recommend it to anyone interested in food, as an excellent reference or just to pick up and browse.' School Science Review.'Especially noteworthy are the author's simple observations on foods that are familiar to us all .' Comprehensive Reviews in Food Science and Safety.…

Paperback. Condizione: New. Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a food's nutritional value.The book features a 'Special Topics' section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours.Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues. Extracts from reviews of previous editions:"A superb book to have by your side when you read your daily newspaper." New Scientist.". filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it." The Chemical Educator."This is a lively and thorough treatment of the subject. I can recommend it to anyone interested in food, as an excellent reference or just to pick up and browse." School Science Review."Especially noteworthy are the author's simple observations on foods that are familiar to us all ." Comprehensive Reviews in Food Science and Safety.…

Condizione: Sehr gut. Zustand: Sehr gut | Sprache: Spanisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Paperback. Condizione: new. Paperback. Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a foods nutritional value.The book features a Special Topics section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours.Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues. Extracts from reviews of previous editions:A superb book to have by your side when you read your daily newspaper. New Scientist. filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it. The Chemical Educator.This is a lively and thorough treatment of the subject. I can recommend it to anyone interested in food, as an excellent reference or just to pick up and browse. School Science Review.Especially noteworthy are the authors simple observations on foods that are familiar to us all Comprehensive Reviews in Food Science and Safety. 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Rústica. Condizione: New. Condizione sovraccoperta: Nuevo. 03. LIBRO.

Condizione: New. Condizione sovraccoperta: New. Enviamos a todo el mundo. 100% garant'a. Libro nuevo.