The Science of Food

The Science of Food

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This textbook provides a grounding in the science of food preparation for BTEC National, HNC/D and GNVQ Hospitality and Catering as well for general home economics and food science courses. Topics are introduced through clear, concise explanations supported by up-to-date data.

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Bibliographic Details
Main Authors: Gaman, P. M (Author), Sherrington, K. B. (Author)
Format: Book
Language:English
Published: Boston, Mass Butterworth-Heinemann 1996
Edition:Fourth Edition
Subjects:
Nutrition
Food > Composition
Food > Microbiology
Online Access:Click Here to View Status and Holdings.
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Description
Summary:This textbook provides a grounding in the science of food preparation for BTEC National, HNC/D and GNVQ Hospitality and Catering as well for general home economics and food science courses. Topics are introduced through clear, concise explanations supported by up-to-date data.
Physical Description:x, 326 pages illstrations 24 cm
Bibliography:Includes bibliographical references and index
ISBN:075062373X

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