Velíšek, Jan,  1946- <br/><br/>
The chemistry of food / 
Jan Velíšek. 
 - viii, 1113 pages ;  29 cm 
<br/><br/>Includes bibliographical references (pages 1041-1078) and index. 
<br/><br/>Amino acids, peptides and proteins -- Fats, oils and other lipids -- Saccharides -- Vitamins -- Minerals -- Water -- Flavour-active compounds -- Pigments and other colorants -- Antinutritional, toxic and other bioactive compounds -- Food additives -- Food contaminants. 
<br/><br/><label>ISBN: </label>9781118383841 (cloth) 9781118383810 (paperback) 
<br/><br/><label>LCCN: </label>2013026547 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis--Textbooks.<br/>Food--Composition--Textbooks.
<br/><br/><label>LC Class. No.: </label>TP372.5  / .vel 2014 
<br/><br/><label>Dewey Class. No.: </label>664/.07