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Science of Food K. B. Sherrington

Science of Food By K. B. Sherrington

Science of Food by K. B. Sherrington


£3.50
New RRP £44.99
Condition - Very Good
Only 4 left

Summary

This textbook provides a grounding in the science of food preparation for BTEC National, HNC/D and GNVQ Hospitality and Catering as well for general home economics and food science courses. Topics are introduced through clear, concise explanations supported by up-to-date data.

Science of Food Summary

Science of Food by K. B. Sherrington

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

Science of Food 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

About K. B. Sherrington

P. M. Gaman, K. B. Sherrington

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

Additional information

GOR001654289
9780750623735
075062373X
Science of Food by K. B. Sherrington
Used - Very Good
Paperback
Taylor & Francis Ltd
19960919
330
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

Customer Reviews - Science of Food