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Suitable for nutritionists and dietitians.
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1. Introduction to Food Science. 2. Food Commodities and Composition. 3. Human Nutrition and Foods. 4. Food Chemistry: Functional Groups And Properties: Water And Acids. 5. Food Chemistry II: Carbohydrates, Lipids and Proteins. 6. Food Chemistry III: Color, Flavor and Texture. 7. Food Additives and Dietary Supplements. 8. Understanding Dimensions of Food Processing and Preservation: Animal Products. 9. Understanding Dimensions of Fat, Sugar, Beverage, and Plant Product Processing. 10. Food Microbiology and Fermentation. 11. Food Safety. 12. Food Toxicology. 13. Food Engineering. 14. Food Biotechnology. 15. Sensory Evaluation And Food Product Development.
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Book Description 2007. Soft cover. Condition: New. Ship out 1-2 business day,new, Free tracking number usually 2-4 biz days delivery to worldwide Same shipping fee with US, Canada,Europe country, Australia, item will ship out from either LA or Asia. Seller Inventory # ABE-10937411192