9788178802466 - Food and Nutrition by Jas, P.k. (4 results)
Language: English
Published by Rajat Publications, 2006
Series: What Everyone Needs To Know?, Book 87 of 158. Book 87 of 158 - What Everyone Needs To Know?
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
Contact seller4-star sellerCondition: New
£ 17.72
£ 6.50 shippingShips from United Kingdom to U.S.A.Quantity: 4 available
Condition: New. pp. viii + 249 Figures, Illus.
Language: English
Published by Rajat Publications, 2006
Series: What Everyone Needs To Know?, Book 87 of 158. Book 87 of 158 - What Everyone Needs To Know?
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
Contact seller4-star sellerCondition: New
£ 21.94
£ 2.99 shippingShips within U.S.A.Quantity: 4 available
Condition: New. pp. viii + 249 1st Edition.
Language: English
Published by Rajat Publications, 2006
Series: What Everyone Needs To Know?, Book 87 of 158. Book 87 of 158 - What Everyone Needs To Know?
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
Contact seller4-star sellerCondition: New
£ 18.36
£ 8.52 shippingShips from Germany to U.S.A.Quantity: 4 available
Condition: New. pp. viii + 249.
Language: English
Published by Rajat, New Delhi, 2006
Series: What Everyone Needs To Know?, Book 87 of 158. Book 87 of 158 - What Everyone Needs To Know?
- Hardcover
Seller: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
Contact seller4-star sellerCondition: Used - As new
£ 19.11
£ 14.99 shippingShips from India to U.S.A.Quantity: 1 available
Hardbound. Condition: As New. New. Contents Preface. 1. Food. 2. Food science. 3. Nutrition. 4. Food fermentation. 5. Food engineering. 6. Food manufacturing. 7. Pasteurization. 8. Food microbiology. 9. Food preservation. 10. Cold storage. 11. Beef cattle production. 12. Poultry production. 13. Swine production. 14. Sheep. 15. S…pice and flavoring. 16. Biotechnology. 17. Food biotechnology. 18. Distilled spirits. 19. Coffee. 20. Vinegar. 21. Margarine. 22. Fat and oil (food). 23. Milk. 24. Ice cream. 25. Cheese. 26. Butter. This text is an introduction to food and nutrition and is compiled and edited primarily for undergraduate students. It is not however an elementary text and presupposes knowledge of biology upto junior college level. The inclusion of the greater detail than is usually found in texts of undergraduate level is deliberate. Every concept included in this text has been explained in a lucid style with the help of line diagrams. The uniqueness of this text is greatly due to the blending of the author's many years of teaching experience in food science and nutrition. 250 pp.
