4th Edition

Science of Food





ISBN 9780750623735
Published March 8, 1998 by Routledge
330 Pages

USD $62.95

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Book Description

First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

Table of Contents

Measurement; Basic chemistry; Organic chemistry; Food dispersions; Carbohydrates; Fats and oils; Proteins; Vitamins; Mineral elements and water; Basic physiology; Enzymes and digestion; Food and energy; Nutrition in practice; Commodities; Introduction to microbiology; Food poisoning; Food hygiene; Food preservation; Food additives and food labelling; Further Reading;
Index

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Reviews

".....the authors must be congratulated on providing a useful and concise introduction and ready reference refresher to the important topics of food science, nutrition and microbiology." Food Manufacturer International