ENGLISH

Foods: A Scientific Approach

By Connie Weaver , Helen Charley

Book information

Publisher
Prentice-Hall
Year
1998
ISBN
0023219513
Language
english
Format
PDF
Filesize
60 MB (62721184 bytes)
Pages
616\616
Time added
2022-02-19 21:20:03

Description

Foods: A Scientific Approach continues the emphasis of previous editions of Food Science on the scientific aspects of the study of foods, drawing on the basic sciences of chemistry, physics, microbiology, and physiology. The objective in writing the text is to give the student an understanding of the complex nature of and the changes that can occur in foods as they are prepared, processed, and stored, whether at home, in the industrial kitchen, or in industry. The authors have attempted to glean from the literature, accumulated since the previous edition, facts and concepts that further this objective.

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