The science of food : an introduction to food science, nutrition, and microbiology
著者
書誌事項
The science of food : an introduction to food science, nutrition, and microbiology
Pergamon Press, c1990
3rd ed
- :pbk.
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注記
Includes bibliographical references (p. 259) and index
内容説明・目次
- 巻冊次
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ISBN 9780080361550
内容説明
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.
- 巻冊次
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:pbk. ISBN 9780080361567
内容説明
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.
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