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Introducing food science

Author: Robert L Shewfelt; Alicia Orta-Ramirez; Andrew Douglas Clarke
Publisher: Boca Raton : CRC Press, 2016. ©2016
Edition/Format:   Print book : English : Second editionView all editions and formats
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Document Type: Book
All Authors / Contributors: Robert L Shewfelt; Alicia Orta-Ramirez; Andrew Douglas Clarke
ISBN: 1482209748 9781482209747
OCLC Number: 932110211
Description: xxv, 437 pages : illustrations ; 24 cm
Contents: Section I: Food Issues in the News --
Food Safety --
Healthiness of Foods --
The Food We Eat --
Section II: Commerical Food Products --
Processed Foods --
Formulated Foods --
Chilled and Prepared Foods --
Section III: Functions of Food Scientists --
Quality Assurance --
Product and Process Development --
Sustainability and Distribution --
Government Regulation and Scientific Research --
Section IV: Scientific Principles --
Food Chemistry --
Nutrition --
Food Microbiology --
Food Engineering --
Sensory and Consumer Science.
Responsibility: Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke.

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"The book, appropriate as an introductory textbook, contains much information for this interdisciplinary field, covering nutrition, chemistry, microbiology, and food engineering topics." Summing Up: Read more...

 
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