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The science of food / P.M. Gaman and K.B. Sherrington

By: Contributor(s): Material type: TextTextPublication details: [Oxford] : Butterworth Heinemann, [1996 (2000 printing)]Edition: 4th edDescription: x, 326 p. : ill., tabs. ; ; 25 cmISBN:
  • 9780750623735
  • 9780750623735
Subject(s):
Partial contents:
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
Summary: 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.
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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.

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