Click Here to Download: https://ouo.io/BOMlDsJ Essentials of Food Science By: Vickie A. Vaclavik; Elizabeth W. Christian Publisher: Springer Print ISBN: 9780387699394, 0387699392 eText ISBN: 9780387699400, 0387699406 Edition: 3rd Copyright year: 2008 Format: PDF Available from $ 69.99 USD SKU 9780387699400 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.
