FOODS EXPERIMENTAL PERSPECTIVES
An introduction to the world of food science, offering an understanding of the complexities of food from chemistry and physics perspectives. The book guides readers through difficult concepts, enabling them to apply principles and practices in their work. This edition has been completely revised.
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York
Macmillan
1997
|
| Edition: | 3nd ed |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 100 | 1 | # | |a McWilliams, Margaret |e aurhor |
| 245 | 1 | 1 | |a FOODS |b EXPERIMENTAL PERSPECTIVES |c Margaret McWilliams |
| 250 | # | # | |a 3nd ed |
| 264 | # | 1 | |a New York |b Macmillan |c 1997 |
| 264 | # | 4 | |c ©1997 |
| 300 | # | # | |a xv, 607 pages |b illustrations |c 25 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 An introduction to the world of food science, offering an understanding of the complexities of food from chemistry and physics perspectives. The book guides readers through difficult concepts, enabling them to apply principles and practices in their work. This edition has been completely revised. |
| 650 | # | 0 | |a Cookery |
| 650 | # | 0 | |a Food |x Composition |
| 650 | # | 0 | |a Food |x Preservation |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=218428 |
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Foods experimental perspectives 
FOODS EXPERIMENTAL PERSPECTIVES