The Science of Food
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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| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boston, Mass
Butterworth-Heinemann
1996
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| Edition: | Fourth Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 008 | 220715t1996 MAU ag# ##001 ##eng#D | ||
| 020 | # | # | |a 075062373X |q paperback |
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| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX531 |b .G35 1996 |
| 100 | 1 | # | |a Gaman, P. M |e author |
| 245 | 1 | 1 | |a The Science of Food |c P. M. Gaman and K. B. Sherrington |
| 250 | # | # | |a Fourth Edition |
| 264 | # | 1 | |a Boston, Mass |b Butterworth-Heinemann |c 1996 |
| 264 | # | 4 | |c ©1996 |
| 300 | # | # | |a x, 326 pages |b illstrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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. |
| 650 | # | 0 | |a Nutrition |
| 650 | # | 0 | |a Food |x Composition |
| 650 | # | 0 | |a Food |x Microbiology |
| 700 | 1 | # | |a Sherrington, K. B. |e author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=165487 |
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The science of food