Foods: A Scientific Approach

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Foods: A Scientific Approach

Foods: A Scientific Approach

Helen Charley, Connie Weaver

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Foods: A Scientific Approach continues the emphasis of previous editions of Food Science on the scientific aspects of the study of foods, drawing on the basic sciences of chemistry, physics, microbiology, and physiology. The objective in writing the text is to give the student an understanding of the complex nature of and the changes that can occur in foods as they are prepared, processed, and stored, whether at home, in the industrial kitchen, or in industry. The authors have attempted to glean from the literature, accumulated since the previous edition, facts and concepts that further this objective.

Տարի:

1998

Հրատարակչություն:

Prentice-Hall

Լեզու:

english

Էջեր:

616

ISBN 10:

0023219513

Ֆայլ:

PDF, 59.82 MB