Foods a Scientific Approach
- Binding: Hardcover
- Edition: 3
- Publisher: Pearson
- Publish date: 08/01/1997
Description:
This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods.
Expand description
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.
Product notice
Returnable at the third party seller's discretion and may come without consumable supplements like access codes, CD's, or workbooks.
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