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
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.
Metodi di pagamento
La libreria accetta i seguenti metodi di pagamento:
Libreria AbeBooks dal: 13 giugno 2014
We guarantee the condition of every book as it is described on the Abebooks web sites. If
you are dissatisfied with your purchase (Incorrect Book/Not as Described/Damaged) or if the
order has not arrived, you are eligible for a refund within 30 days of the estimated delivery
date. If you have changed your mind about a book that you have ordered, please use the Ask
bookseller a question link to contact us and we will respond within 2 business days.
Shipping costs are based on books weighing 2.2 LB, or 1 KG. If your book order is heavy or oversized, we may contact you to let you know extra shipping is required.
Descrizione libreria: Nearfine Books is a bookseller specialised in hard-to-find and out-of-print titles. We are based in London and New York.