Science of Food: 4th Edition (Paperback) book cover

Science of Food

4th Edition

By K. B. Sherrington, P. M. Gaman

© 1998 – Routledge

330 pages

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About the Book

First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

Reviews

"…..the authors must be congratulated on providing a useful and concise introduction and ready reference refresher to the important topics of food science, nutrition and microbiology." Food Manufacturer International

Table of Contents

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

Subject Categories

BISAC Subject Codes/Headings:
BUS044000
BUSINESS & ECONOMICS / Economics / Microeconomics
TEC012000
TECHNOLOGY & ENGINEERING / Food Science