Essentials of Food Science

• Κύριοι συγγραφείς: Vaclavik, Vickie A. (Συγγραφέας), Christian, Elizabeth W. (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York, 2008.
• Σειρά: Food Science Texts Series,
• Θέματα: Chemistry.; Food > Biotechnology.; Nutrition.; Food Science.

Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pe...