Marion Bennion The Science of Food

ISBN 13: 9780064535328

The Science of Food

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9780064535328: The Science of Food
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Food preparation and processing have been undergoing many changes in recent years, since both the food industry and the average consumer have become more sophisticated in their knowledge and approach to food. Economic and political factors have further influenced food manufacture and consumption, so not only is food complex in its chemical composition and physical structure, but it has also become complex in its economic, social, political and emotional impact on people and populations. This book is designed for the college student who has already had an introduction to the study of food as well as some background in chemistry. The emphasis of the book is on the chemical and physical structure of food and the effects of processing and preparation on its properties. Research studies are often cited to support the discussion, although the review of research on each topic is not meant to be exhaustive.

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9780471616351: The Science of Food

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ISBN 10:  0471616354 ISBN 13:  9780471616351
Publisher: John Wiley and Sons (WIE), 1989

9780471603795: The Science of Food

John W..., 1980

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Marion Bennion
Published by HarperCollins (1998)
ISBN 10: 0064535320 ISBN 13: 9780064535328
New Hardcover Quantity Available: 1
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(Portland, ME, U.S.A.)

Book Description HarperCollins, 1998. Condition: New. book. Seller Inventory # M0064535320

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