Science of Food / Edition 4

Science of Food / Edition 4

by K. B. Sherrington, P. M. Gaman, K B Sherrington
     
 

ISBN-10: 075062373X

ISBN-13: 9780750623735

Pub. Date: 03/09/1998

Publisher: Taylor & Francis

First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.  See more details below

Overview

First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

Product Details

ISBN-13:
9780750623735
Publisher:
Taylor & Francis
Publication date:
03/09/1998
Edition description:
REV
Pages:
340
Product dimensions:
7.40(w) x 9.60(h) x 1.00(d)

Table of 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; Introduction to microbiology; Food poisoning; Food hygiene; Food preservation; Food additives and food labelling; Further Reading;
Index

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