Science of Food

en Limba Engleză Paperback – 19 sep 1996

First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.

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Specificații

ISBN-13: 9780750623735
ISBN-10: 075062373X
Pagini: 340
Ilustrații: 1
Dimensiuni: 189 x 246 x 18 mm
Greutate: 0.66 kg
Ediția:Revizuită
Editura: Taylor & Francis
Colecția Routledge
Locul publicării:Oxford, United Kingdom

Public țintă

Professional Practice & Development

Cuprins

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

Recenzii

".....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

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