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The science of food
~
Gaman, P. M.
The science of food
Record Type:
Electronic resources : Monograph/item
Title/Author:
The science of foodP.M. Gaman and K.B. Sherrington.
Author:
Gaman, P. M.
other author:
Sherrington, K. B.
Published:
Boston, Mass :Butterworth-Heinemann,1996.
Description:
1 online resource (x, 326 p.) :ill.
Subject:
FoodComposition.
Online resource:
http://www.sciencedirect.com/science/book/9780750623735
ISBN:
9780750623735
The science of food
Gaman, P. M.
The science of food
[electronic resource] /P.M. Gaman and K.B. Sherrington. - 4th ed. - Boston, Mass :Butterworth-Heinemann,1996. - 1 online resource (x, 326 p.) :ill.
Includes bibliographical references and index.
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.
The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
ISBN: 9780750623735
Source: 94071:94070Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:
273476
Food
--Composition.Index Terms--Genre/Form:
214472
Electronic books.
LC Class. No.: TX531 / .G35 1996
Dewey Class. No.: 641.1
National Agricultural Library Call No.: TX531.G35 / 1996
The science of food
LDR
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OCoLC
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075062373X
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9780080938363 (electronic bk.)
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(OCoLC)474951903
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ocn474951903
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94071:94070
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Elsevier Science & Technology
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http://www.sciencedirect.com
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eng
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1996
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The science of food
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[electronic resource] /
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P.M. Gaman and K.B. Sherrington.
250
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4th ed.
260
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Boston, Mass :
$b
Butterworth-Heinemann,
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1996.
300
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1 online resource (x, 326 p.) :
$b
ill.
504
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Includes bibliographical references and index.
505
0
$a
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.
520
$a
The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
588
$a
Description based on print version record.
650
0
$a
Food
$x
Composition.
$3
273476
650
0
$a
Food
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Microbiology.
$3
189083
650
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Nutrition.
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192796
650
2
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Food.
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216150
650
2
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Food Microbiology.
$3
235295
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Food Poisoning.
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301668
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Food Preservation.
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303366
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HEALTH & FITNESS
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Nutrition.
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Aliments
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Aliments
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Microbiologie.
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local.
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214472
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Sherrington, K. B.
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538061
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Print version:
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Gaman, P.M.
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Science of food.
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4th ed.
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Boston, Mass : Butterworth-Heinemann, 1996
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075062373X
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9780750623735
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(DLC) 96005933
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(OCoLC)34517223
856
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ScienceDirect
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http://www.sciencedirect.com/science/book/9780750623735
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TEF
based on 0 review(s)
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電子館藏
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000000061132
電子館藏
1圖書
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EB TX531 .G35 1996
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1 records • Pages 1 •
1
Multimedia
Multimedia file
http://www.sciencedirect.com/science/book/9780750623735
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