Essentials of food science

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Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

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Taal: en

Bindwijze: Paperback

Oorspronkelijke releasedatum: 09 november 2007

Aantal pagina's: 592

Illustraties: Nee

Hoofdauteur: Vaclavik Vickie Christian Elizabeth W

Tweede Auteur: Elizabeth W. Christian

Co Auteur: Tad Campbell

Hoofdredacteur: Dennis R. Heldman

Hoofduitgeverij: Springer

Editie: 3rd ed. 2008

Extra groot lettertype: Nee

Studieboek: Ja

Verpakking breedte: 178 mm

Verpakking hoogte: 30 mm

Verpakking lengte: 254 mm

Verpakkingsgewicht: 1014 g

EAN: 9780387699394

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