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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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Holdings
Item type Current library Collection Call number Status Date due Barcode
General General ATU Dublin Road General Shelves Donation 613.2 (Browse shelf(Opens below)) Available J130406
General General ATU Dublin Road General Shelves 613.2 (Browse shelf(Opens below)) Available G101322
General General ATU Dublin Road General Shelves 613.2 (Browse shelf(Opens below)) Available 070801

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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