ELEMENTARY FOOD SCIENCE
This is a thorough revision and update of the previous edition. The text covers a broad range of topics in food science. Parts I and II are written for the broad audience of food handlers who need to know how to handle food in a sanitary and safe manner; it covers basic, interrelated food science to...
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Westport, Conn.
AVI PUBLISHING COMPANY, INC.
1978
©1978 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000nam a2200000#i 4501 | ||
|---|---|---|---|
| 001 | wils-028420 | ||
| 005 | 202399141538 | ||
| 008 | 231009t1978 CTU ag# ##001 #deng#D | ||
| 020 | # | # | |a 0870553186 |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a English |
| 090 | 0 | 0 | |a TX537 |b .N48 1978 |
| 100 | 1 | # | |a Nickerson, John T. |e author |
| 245 | 1 | 0 | |a ELEMENTARY FOOD SCIENCE |c by John T. R. NICKERSON, Ph.D. and LOUIS J. RONSIVALLI, M.S. |
| 264 | # | 1 | |a Westport, Conn. |b AVI PUBLISHING COMPANY, INC. |c 1978 |
| 264 | # | 1 | |c ©1978 |
| 300 | # | # | |a x, 441 pages |b illustrations |c 23 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a includes bibliographical references (pages. 417-420) and index |
| 520 | # | # | |a This is a thorough revision and update of the previous edition. The text covers a broad range of topics in food science. Parts I and II are written for the broad audience of food handlers who need to know how to handle food in a sanitary and safe manner; it covers basic, interrelated food science topics and the causes of food changes. Parts III and IV discuss basic food processing methods and the handling and processing of specific foods. Part V, a new section, includes chapters on culinary arts and food science which brings together the fields of foodservice and food inspection which are related to food science. This book should be of interest to professionals in hospitality, foodservice, nutrition, dietetics, and food inspection; libraries |
| 650 | # | 0 | |a Food handling |
| 650 | # | 0 | |a Food industry and trade |
| 700 | 1 | # | |a Ronsivalli, Louis J. |e joint author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=028420 |
Elementary food science