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Science of Food

4th Edition

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

Routledge – 1998 – 326 pages

Purchasing Options:

  • Add to CartPaperback: $54.95
    978-0-7506-2373-5
    September 18th 1996

Description

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

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. First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
Categories: Food Science & Technology, Hospitality, Catering