Longman food science handbook : food, its components, nutrition preparation and preservation
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Bibliographic Information
Longman food science handbook : food, its components, nutrition preparation and preservation
Longman , York Press, 1991
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Longman food science handbook
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Description and Table of Contents
Description
Ideal for both quick reference and detailed study, the subject areas covered include: chemistry; cells and respiration; food poisoning and food spoilage; metabolism and energy; vitamins; energy; food quality; processing; dairy products and eggs.
Table of Contents
- Chemistry
- cells and respiration
- food poisoning and food spoilage
- metabolism and energy
- vitamin, vitamins, energy, food quality
- processing and dairy products and eggs.
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