Foods: A Scientific Approach

Foods: A Scientific Approach

This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.
Country USA
Brand Pearson
Manufacturer Pearson College Div
Binding Hardcover
UnitCount 1
EANs 9780023219511
ReleaseDate 0000-00-00

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