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Applied science for food studies / by V.L. Brownsell, C.J. Griffith, Eleri Jones

By: Contributor(s): Material type: TextTextPublication details: Longman Scientific and Technical, 1989Description: xi,253p : illISBN:
  • 9780582413672 pbk
  • 9780582413672 pbk
Subject(s): Summary: This outlines the scientific principles of food chemistry, nutritional value, microbiology and physical science in relation to food production, preparation, storage and serving. It relates directly to the BTEC Level 2 examinations in Catering, Food Technology or Food Materials Science.
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Item type Current library Call number Status Date due Barcode
General General ATU Dublin Road General Shelves 641 BRO (Browse shelf(Opens below)) Available 033977

This outlines the scientific principles of food chemistry, nutritional value, microbiology and physical science in relation to food production, preparation, storage and serving. It relates directly to the BTEC Level 2 examinations in Catering, Food Technology or Food Materials Science.

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