Abstract
It is useful to consider these groups of food chemicals together since they are the major components of our food (excluding water). They are all organic compounds, that is, they contain the element carbon. Carbohydrates and lipids both contain carbon (C), hydrogen (H), and oxygen (O); proteins contain these three elements plus one or more from nitrogen (N), sulphur (S) and phosphorous (P).
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© 1988 Macmillan Publishers Limited
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Dudley, S.R. (1988). Carbohydrates, Lipids and Proteins. In: Mastering Catering Science. Macmillan Master Series. Palgrave, London. https://doi.org/10.1007/978-1-349-19200-7_2
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DOI: https://doi.org/10.1007/978-1-349-19200-7_2
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-42134-5
Online ISBN: 978-1-349-19200-7
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