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Foods : Experimental Perspectives
ISBN: 9780131425361 | 0131425366
Edition: 5thFormat: Hardcover
Publisher: Prentice Hall
Pub. Date: 1/1/2005
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For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments. This comprehensive text focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and student-friendly approach guides students clearly through complex subject matter and motivates learning.
This comprehensive book focuses on the chemical and physical bases of food science that are... MORE
This comprehensive book focuses on the chemical and physical bases of food science that are... MORE
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| Glossary | 563 | (18) | |||
| Index | 581 |
Margaret McWilliams is Professor Emeritus, California State University, Los Angeles.
