Food: The Chemistry of its Components - Tapa blanda

"This is a fascinating book" "It takes every aspect of food, whether nutrient, colouring, flavouring or preservative, and discusses its chemistry exhaustively." "I can recommend it to anyone interested in food (aren't we all), as an excellent reference, or just to pick up and browse. It is easy to be hooked by it. It would serve as a useful reference source for A-level students." -- Judy Griffiths School Science Review, September 2009, Volume 91 number 334 page 132 "Overall this is an extremely detailed and informative book that is extremely accessible. It will appeal to any non-specialist with a keen interest in the food that they eat."

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.