Foods A Scientific Approach
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ISBN-13:
Publisher: Prentice Hall Summary: This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods.Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen [read more]
9780023219511
ISBN:0023219513
Edition: 3rd Pub Date: 1997Publisher: Prentice Hall Summary: This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods.Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen [read more]
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ISBN-13:
ISBN:
Edition: 3rd
Pub Date: 1997
Publisher: Prentice Hall
9780023219511
ISBN:
0023219513
Edition: 3rd
Pub Date: 1997
Publisher: Prentice Hall
This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods.Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.
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