Link Download ebook Free: https://ouo.io/ttGkWHm The Science of Food An Introduction to Food Science, Nutrition and Microbiology By: P. M. Gaman; K. B. Sherrington Publisher: Pergamon Print ISBN: 9780080258959, 0080258956 eText ISBN: 9781483136332, 1483136337 Edition: 2nd Copyright year: 1981 Format: PDF Available from $ 72.95 USD SKU 9781483136332 The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.
