Essentials of Food Science (BOK)

Vickie A. Vaclavik, Elizabeth W. Christian

659,00 65900
Sendes vanligvis innen 20-30 dager
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.

Produktfakta

Språk Engelsk Engelsk Innbinding Heftet
Utgitt 2007 Forfatter Elizabeth W. Christian, Vickie A. Vaclavik
Forlag
BERTRAMS PRINT ON DEMAND
ISBN 9780387699394
Antall sider 592 Dimensjoner 17,8cm x 25,4cm x 3cm
Vekt 1014 gram Leverandør Bertram Trading Ltd
Emner og form Food & beverage technology

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