Elementary Food Science - Rilegato

Nickerson, John T.; Ronsivalli, Louis J.; Vieira, E R

Rilegato

ISBN 10: 0442005326 ISBN 13: 9780442005320

Casa editrice: Kluwer Academic Publishers, 1991

Riassunto

This is a thorough revision and update of the previous edition. The text covers a broad range of topics in food science. Parts I and II are written for the broad audience of food handlers who need to know how to handle food in a sanitary and safe manner; it covers basic, interrelated food science topics and the causes of food changes. Parts III and IV discuss basic food processing methods and the handling and processing of specific foods. Part V, a new section, includes chapters on culinary arts and food science which brings together the fields of foodservice and food inspection which are related to food science. This book should be of interest to professionals in hospitality, foodservice, nutrition, dietetics, and food inspection; libraries.

Su questo libro

Product Description

Book by Ronsivalli Louis J

Dettagli dell'edizione

• Editore: Kluwer Academic Publishers
• Data di pubblicazione: 1991
• Lingua: Inglese
• ISBN 10: 0442005326
• ISBN 13: 9780442005320
• Rilegatura: Copertina rigida
• Numero edizione: 3
• Numero di pagine: 432
• Contatto del produttore: non disponibile
• Persona responsabile: CMN Printpool Inh. Mathis Neumann; https://www.also.com/ec/cms5/en_6000/6000/index.jsp; ; Friedrich-Karl-Str. 9; Hamburg; Germania