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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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Book Description Condition: New. New. Seller Inventory # STR-0023219513
Book Description Prentice Hall, 1997. Condition: New. book. Seller Inventory # M0023219513
Book Description Merrill Pub Co, 1997. Paperback. Condition: Brand New. 3rd sub edition. 582 pages. 9.75x8.00x1.25 inches. In Stock. Seller Inventory # zk0023219513
Book Description Prentice Hall, 1997. Paperback. Condition: New. 3. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. Buy with confidence, excellent customer service!. Seller Inventory # 0023219513n
Book Description Prentice Hall, 1997. Paperback. Condition: New. 3. Seller Inventory # DADAX0023219513
Book Description Prentice Hall, 1997. Paperback. Condition: New. NEW TEXTBOOK-SHIPS WITH EMAILED TRACKING. Seller Inventory # Sep18-9780023219511