INTRODUCING FOOD SCIENCE
As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceedi...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press
2009
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 008 | 220523t2009 FLU ag# ##001 #deng#D | ||
| 020 | # | # | |a 9781587160288 |q hardback |
| 020 | # | # | |a 1587160285 |q hardback |
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| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TP370 |b .S424 2009 |
| 100 | 1 | # | |a Shewfelt Robert L. |e author |
| 245 | 1 | 0 | |a INTRODUCING FOOD SCIENCE |c ROBERT L. SHEWFELT |
| 264 | # | 1 | |a Boca Raton, FL |b CRC Press |c 2009 |
| 264 | # | 4 | |c ©2009 |
| 300 | # | # | |a xvii, 363 pages |b illustrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and indexes |
| 520 | # | # | |a As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science. |
| 650 | # | 0 | |a Nutrition |x Quality control |
| 650 | # | 0 | |a Food handling |
| 650 | # | 0 | |a Food industry and trade |
| 650 | # | 0 | |a Food |x Microbiology |
| 650 | # | 0 | |a Food |x Quality control |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=418912 |
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Introducing food science 
Introducing food science