The Science Of Food

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    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.
     

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