Foods : A Scientific Approach
Charley, Helen G., Weaver, Connie M.
ISBN 10: 0023219513 ISBN 13: 9780023219511
Verlag: Prentice Hall PTR, 1997
Gebraucht
Hardcover
Verkäufer
Better World Books, Mishawaka, IN, USA
Verkäuferbewertung 5 von 5 Sternen
AbeBooks-Verkäufer seit 3. August 2006
Dieser Artikel ist nicht mehr verfügbar.
Beschreibung
Beschreibung:
Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Bestandsnummer des Verkäufers 9475029-6
Inhaltsangabe:
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.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Bibliografische Details
Titel: Foods : A Scientific Approach
Verlag: Prentice Hall PTR
Erscheinungsdatum: 1997
Einband: Hardcover
Zustand: Good
Auflage: 3rd Edition.