Items related to Foods: A Scientific Approach
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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- PublisherPrentice Hall
- Publication date1997
- ISBN 10 0023219513
- ISBN 13 9780023219511
- BindingHardcover
- Edition number3
- Number of pages582
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Foods: A Scientific Approach
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