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Science of Food

4th Edition

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

Published September 19th 1996 by Routledge – 326 pages

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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

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

Name: Science of Food: 4th Edition (Paperback) – Routledge 
Description: By K. B. Sherrington, P. M. Gaman. Science of Food, 4th Edition, K. B. Sherrington, P. M. Gaman, Food Science & Technology, Hospitality
Categories: Food Science & Technology, Hospitality