The science of food / P.M. Gaman and K.B. Sherrington.

By:

Gaman, P. M

Contributor(s):

1996Edition: 4th edDescription: 1 online resource (x, 326 pages) : illustrationsContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9780750623735
075062373X
9780080938363
0080938361

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version:: Science of food.LOC classification:

TX531 .G35 1996

NLM classification:

QU 145

Online resources:

Click here to access online

Contents:

Measurement; Basic chemistry; Organic chemistry; Food dispersions; Carbohydrates; Fats and oils; Proteins; Vitamins; Mineral elements and water; Basic physiology; Enzymes and digestion; Food and energy; Nutrition in practice; Commodities; Introduction to microbiology; Food poisoning; Food hygiene; Food preservation; Food additives and food labelling; Further Reading; -- Index.

Summary: The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.

Item type:

eBooks

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The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.

Includes bibliographical references and index.

Print version record.

Elsevier ScienceDirect All Books

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