133525
9780023219511
Foods A Scientific Approach
by Charley, Helen G., Weaver, Connie M.
About this item
- Condition: Good
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- Provider Rating: 75%
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- Comments: Significant staining, on the other hand, might suggest exposure to various environments and situations. Whether it be a coffee stain from a leisurely morning read or water damage from a rainy day commute, each mark contributes to the book?s unique history. While some might view these imperfections as detriments, others see them as tangible connections to the book's past, enhancing its authenticity and charm.
About this item
- Condition: Good
- Provider: GoTextbooks Contact
- Provider Rating: 77%
- Ships From: Little Rock, AR
- Shipping: Standard
Product details
- ISBN-13: 9780023219511
- ISBN: 0023219513
- Edition: 3
- Publication Date: 1997
- Publisher: Prentice Hall
AUTHOR
SUMMARY
This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods.Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.Charley, Helen G. is the author of 'Foods A Scientific Approach', published 1997 under ISBN 9780023219511 and ISBN 0023219513.
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