Alimentos: a química de seus componentes

Coultate, Tom P; Frazzon, Jeverson trad; Soares, Luís Henrique de Barros; Medina, Luís Fernando; Heck, Júlio Xandro

Alimentos: a química de seus componentes / The chemistry of its components

Coultate, Tom P; Frazzon, Jeverson trad; Soares, Luís Henrique de Barros; Medina, Luís Fernando; Heck, Júlio Xandro.

Porto Alegre; Artmed; 3 ed; 2004. 368 p. ilus.

Monography in Portuguese | LILACS | ID: lil-428363

Subject(s)

Humans; Carbohydrates; Food Analysis; Food Chemistry; Lipids; Nutritional Sciences; Polysaccharides; Food Coloring Agents; Food Preservatives; Hazardous Substances; Minerals; Nutritional Requirements; Vitamins; Water

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Index: LILACS (Americas) Main subject: Polysaccharides / Carbohydrates / Food Chemistry / Nutritional Sciences / Food Analysis / Lipids Type of study: Risk factors Limits: Humans Language: Portuguese Year: 2004 Type: Monography

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