Items related to The Science of Food: An Introduction to Food Science,...
This book provides a basic introduction to food science, nutrition and microbiology for those with little, or no previous scientific knowledge. All material is presented in a straightforward and logical fashion, with practical applications. This revised third edition contains much updated information, including sections on the NACNE and COMA reports, as well as practical measures for healthy eating. More information on food radiation has been added, and the section on food legislation has been extended. New chapters cover food additives and food labelling, and food poisoning and its prevention.
"synopsis" may belong to another edition of this title.
Review:
...the authors must be congratulated on providing a useful and concise introduction and ready reference refresher to the important topics of food science, nutritiion and microbiology.
Food Manufacture International
P M Gamman
It is not easy to explain 'matter scientific' to those with little scientific training but the authors have made great efforts to get away from jargon and have simplified all explanations.
Food Trade Review
Amleto D'Amicis
The authors have attained their objective in that the book is concise, well-structured, and at the same time makes pleasant and easy reading, even though the subject is very technical.
Annals of Human Biology
Synopsis:
Food Manufacture International
P M Gamman
It is not easy to explain 'matter scientific' to those with little scientific training but the authors have made great efforts to get away from jargon and have simplified all explanations.
Food Trade Review
Amleto D'Amicis
The authors have attained their objective in that the book is concise, well-structured, and at the same time makes pleasant and easy reading, even though the subject is very technical.
Annals of Human Biology
Introduces food science, nutrition and microbiology. The text includes food dispersions, carbohydrates, basic physiology, food and energy, an introduction to microbiology, food poisoning, food preservation, food additives and food labelling.
"About this title" may belong to another edition of this title.
- PublisherA Pergamon Title
- Publication date1990
- ISBN 10 0080361560
- ISBN 13 9780080361567
- BindingPaperback
- Edition number3
- Number of pages288
- Rating
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The Science of Food : An Introduction to Food Science, Nutrition and Microbiology
Published by
Taylor & Francis Group
(1990)
ISBN 10: 0080361560
ISBN 13: 9780080361567
Used
Softcover
Quantity: 3
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Book Description Condition: Good. Ships from the UK. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages. Seller Inventory # GRP35047510
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Stock Image
The Science of Food: An Introduction to Food Science, Nutrition and Microbiology
Published by
Pergamon Press
(1990)
ISBN 10: 0080361560
ISBN 13: 9780080361567
Used
Softcover
Quantity: 1
Seller:
Rating
Book Description Condition: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Book contains pencil markings In poor condition, suitable as a reading copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,600grams, ISBN:9780080361567. Seller Inventory # 9617930
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