Science of Food

K. B. Sherrington, P. M. Gaman (Autoren)

Buch | Hardcover

340 Seiten

2015 | 4th edition
Routledge (Verlag)
978-1-138-17083-4 (ISBN)

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First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.

P. M. Gaman, K. B. Sherrington

Measurement; Basic chemistry; Organic chemistry; Food dispersions; Carbohydrates; Fats and oils; Proteins; Vitamins; Mineral elements and water; Basic physiology; Enzymes and digestion; Food and energy; Nutrition in practice; Commodities; Introduction to microbiology; Food poisoning; Food hygiene; Food preservation; Food additives and food labelling; Further Reading;
Index

Erscheinungsdatum	13.08.2016
Verlagsort	London
Sprache	englisch
Maße	189 x 246 mm
Gewicht	793 g
Themenwelt	Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten
	Sachbuch/Ratgeber ► Sport
	Technik ► Lebensmitteltechnologie
	Wirtschaft
ISBN-10	1-138-17083-6 / 1138170836
ISBN-13	978-1-138-17083-4 / 9781138170834
Zustand	Neuware