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Language: en
Pages: 499
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Type: BOOK - Published: 2013-12-05 - Publisher: Springer Science & Business Media
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical
Language: en
Pages: 356
Pages: 356
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' b
Language: en
Pages: 435
Pages: 435
Type: BOOK - Published: 2013-04-17 - Publisher: Springer Science & Business Media
Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of t
Language: en
Pages: 616
Pages: 616
Type: BOOK - Published: 2007 - Publisher: Goodheart-Willcox Pub
Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared
Language: en
Pages: 276
Pages: 276
Type: BOOK - Published: 2020-09-22 - Publisher: Academic Press
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary sci