Author: Fox, Brian A. and Allan G Cameron:
Title: A Chemical Approach To Food And Nutrition.
Description: University of London Press Ltd, 1966 Hardcover, grey cloth bds, and unclipped d/w completely enclosed in protective film (not ex-lib), Near Fine, contents fine and tight, pp326. What happens to food when it is cooked and eaten. A definitive guide to food chemistry.

Keywords: food chemistry nutrition domestic science cooking gastronomy catering classification enzymes digestion atoms molecules organic chemistry alcohols carbohydrates oils fats nitrogen water minerals acids


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