The science of food : an introduction to food science, nutrition, and microbiology
Author(s)
Bibliographic Information
The science of food : an introduction to food science, nutrition, and microbiology
Pergamon Press, c1990
3rd ed
- :pbk.
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Note
Includes bibliographical references (p. 259) and index
Description and Table of Contents
- Volume
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ISBN 9780080361550
Description
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.
- Volume
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:pbk. ISBN 9780080361567
Description
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.
by "Nielsen BookData"
