Food :the chemistry of its components/ (Record no. 154825)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01961nam a2200217 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 8075 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20151208131725.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 151208s2015 xxu eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781849738804 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | L.C |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX551.C68_2016 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Coultate, Tom. |
| 245 10 - TITLE STATEMENT | |
| Title | Food :the chemistry of its components/ |
| Remainder of title | the chemistry of its components / |
| Statement of responsibility, etc | Tom Coultate. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 6th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | UK : |
| Name of publisher, distributor, etc | Royal Society of Chemistry, |
| Date of publication, distribution, etc | 2015. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 599 p. ; |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components – carbohydrates, proteins, fats, minerals and water, and the trace components – colours, flavours, vitamins and preservatives, as well as food-borne toxins, allergens, pesticide residues and other undesirables all receive detailed consideration. Besides being extensively rewritten and updated a new chapter on enzymes has been included. At every stage attention is drawn to the links between the chemical components of food and their health and nutritional significance. Features include:"Special Topics" section at the end of each chapter for specialist readers and advanced students; an exhaustive index and the structural formulae of over 500 food components; comprehensive listings of recent, relevant review articles and recommended books for further reading; frequent references to wider issues eg the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives around the world. 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. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Amazon.com |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library | The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library | 08/12/2015 | TX551.C68_2016 | 8075 | 08/12/2015 | 08/12/2015 | Book |