The science of food /

Gaman, P. M

The science of food / P.M. Gaman and K.B. Sherrington - 4th ed. - [Oxford] : Butterworth Heinemann, [1996 - x, 326 p. : ill., tabs. ; ; 25 cm

Includes bibliographical references and index

Measurement -- Basic chemistry -- Organic chemistry -- Food dispersions -- Carbohydrates -- Fats and oils -- Proteins -- Vitamins -- Mineral elements and water -- Basic physiology -- Enzymes and digestion -- Food and energy -- Nutrition in practice -- Commodities -- An introduction to microbiology -- Food poisoning -- Food hygiene -- Food preservation -- Food additives and food labelling

The Science of Food provides a basic introduction to food science, nutrition and microbiology for a wide range of students whose studies include aspects of catering and nutrition.

9780750623735 9780750623735 ¹16.99


Nutrition
Food--Microbiology
Food--Composition
Food--Analysis
Food and Drink.
Food & beverage technology
Hospitality & service industries
Diets & dieting