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Foods A Scientific Approach
Foods A Scientific Approach
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Foods A Scientific Approach

Author: 


ISBN-13: 

9780023219511


ISBN: 

0023219513


Edition:  3
Pub Date: 
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..., or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.

Charley, Helen G. is the author of Foods A Scientific Approach, published 1997 under ISBN 9780023219511 and 0023219513. Two hundred eighty Foods A Scientific Approach textbooks are available for sale on ValoreBooks.com, fifty six used from the cheapest price of $40.00, or buy new starting at $99.25.
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Foods A Scientific Approach

ISBN-13: 9780023219511


ISBN: 0023219513


Edition: 3rd


Pub Date:
Publisher: Prentice Hall
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