Téléchargez le livre : The Science of Food

The Science of Food

An Introduction to Food Science, Nutrition and Microbiology

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Éditeur :

Pergamon


Paru le : 2013-10-22



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Description
The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.
Pages
258 pages
Collection
n.c
Parution
2013-10-22
Marque
Pergamon
EAN papier
9780080258959
EAN PDF SANS DRM
9781483136332
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
57,97 €

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