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Essentials of Food Science, 3E

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978 0 387 69939 4
2.10 LBS
Calculated at checkout

Product Description

I. Introduction to Food Components - Evaluation of food quality, Water, II. Carbohydrates - Carbohydrates in food, Starches, Pectins & gums, Grains: cereal, flour, rice, and pasta, Vegetables & fruits, III. Proteins - Proteins in food, Meat, poultry, fish & dried beans, Eggs & egg products, Milk & milk products, IV. Fat - Fat & oil products, Emulsions & foams, V. Sugars - Sugars, sweeteners & confections, VI. Baked products - Batters & dough, VII. Aspects of Food Production - Food safety, Food preservation & processing, Food additives, Packaging of food products, VIII. Government Regulation of the Food Supply - Government regulation & labeling, 9 Appendices, Glossary, References.  

VA Vaclavik & EW Christian, 2008, 571 p, illustrated, soft.  (List: $89.95)  $72.00

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