Description: Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through "Food for Thought" boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more. Also Available - Experimental Foods Labratory Manual ( ISBN 013 215 808 6)
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Item Specifics
All returns accepted: ReturnsNotAccepted
Binding: Hardcover
Product Group: Book
Weight: 2 lbs
IsTextBook: No
Item Length: 10.9in.
Item Height: 1in.
Item Width: 8.5in.
Author: Margaret Mcwilliams
Publication Name: Foods : Experimental Perspectives
Format: Hardcover
Language: English
Publisher: Prentice Hall PTR
Publication Year: 2011
Type: Textbook
Item Weight: 47.4 Oz
Number of Pages: 576 Pages
