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Foods : experimental perspectives

Author: Margaret McWilliams
Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, ©2008.
Edition/Format:   Print book : English : 6th edView all editions and formats
Summary:
"Capturing the most recent research in food science and technology, this text focuses on the science underlying all aspects of food-including the principles that determine safe storage, handling, and preparation. Its clear presentation of scientific principles guides students through complex subject matter and motivates learning. Its logical progression moves readers easily through the study of careers to research  Read more...
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Margaret McWilliams
ISBN: 9780131568532 0131568531
OCLC Number: 144548060
Description: xvi, 574 pages : illustrations (some color) ; 26 cm
Contents: pt. I. Research perspectives --
pt. II. Physical perspectives --
pt. III. Carbohydrates --
pt. IV. Lipids --
pt. V. Proteins --
pt. VI. Food supply perspectives.
Responsibility: Margaret McWilliams.
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Abstract:

Capturing the most recent research in food science & technology, this text focuses on the science underlying all aspects of food - including the principles that determine safe storage, handling, and  Read more...

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