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The science of food : an introduction to food science, nutrition and microbiology /

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"'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 discussi...

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Bibliographic Details
Main Authors: Gaman, P. M. (Author), Sherrington, K. B. (Author)
Corporate Author: ScienceDirect (Online service)
Format: eBook
Language:English
Published: Oxford ; New York : Pergamon Press, 1981.
Edition:Second edition.
Series:Pergamon international library of science, technology, engineering, and social studies.
Subjects:
Food > Composition.
Food > Microbiology.
Nutrition.
Dietetics.
Food.
Microbiology.
Dietetics
Food
Microbiology
Nutritional Physiological Phenomena
Food Microbiology
Aliments > Composition.
Aliments > Microbiologie.
Alimentation.
Diététique.
Aliments.
Microbiologie.
food.
microbiology.
diet.
COOKING > General.
Food > Composition
Food > Microbiology
Nutrition
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary:"'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."--Provided by publisher.
Physical Description:1 online resource (xii, 245 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:9781483136332
1483136337