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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Food science and food biotechnology