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The Science of Food

Bennion, Marion

Editore: HarperCollins, 1998
ISBN 10: 0064535320 / ISBN 13: 9780064535328
Usato / Quantità: 1
Da Nearfine Books (Brooklyn, NY, U.S.A.)
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Titolo: The Science of Food

Casa editrice: HarperCollins

Data di pubblicazione: 1998

Condizione libro: very good


Gently used. Expect delivery in 20 days. Codice inventario libreria 9780064535328-3

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Riassunto: Food preparation and processing have been undergoing many changes in recent years, since both the food industry and the average consumer have become more sophisticated in their knowledge and approach to food. Economic and political factors have further influenced food manufacture and consumption, so not only is food complex in its chemical composition and physical structure, but it has also become complex in its economic, social, political, and emotional impact on people and populations. This book is designed for the college student who has already had an introduction to the study of food as well as some background in chemistry. The emphasis of the book is on the chemical and physical structure of food and the effects of processing and preparation on its properties. Research studies are often cited to support the discussion, although the review of research on each topic is not meant to be exhaustive.

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Indirizzo: Brooklyn, NY, U.S.A.

Libreria AbeBooks dal: 13 giugno 2014
Valutazione libreria: 4 stelle

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