APLLIED SCIENCE FOR FOOD STUDIES
This textbook presents the scientific principles of food chemistry, nutritional value, microbiology and physical science in relation to food production, preparation, storage and serving. Emphasis is placed on the relationship of science to food studies and the importance of good catering practice to...
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| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Essex (England)
Longman Scientific and Technical
1989
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | This textbook presents the scientific principles of food chemistry, nutritional value, microbiology and physical science in relation to food production, preparation, storage and serving. Emphasis is placed on the relationship of science to food studies and the importance of good catering practice to diet and health. Subjects covered include fats and oils, alcohols, proteins, carbohydrates, food spoilage and preservation, food transmitted diseases and hygiene. The work is a companion to "Basic science for food studies" (1985) by the same authors, and is intended to be useful to all catering students, especially those studying for the BTEC Level 2 examinations in Catering, Food Technology and Food Materials Science. |
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| Item Description: | Includes index |
| Physical Description: | 353 pages illustrations 21 cm |
| ISBN: | 0582413672 9780582413672 |
Food science and food biotechnology