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The science of food

Gaman, P. M.

The science of food

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The science of foodP.M. Gaman and K.B. Sherrington.
作者:	Gaman, P. M.
其他作者:	Sherrington, K. B.
出版者:	Boston, Mass :Butterworth-Heinemann,1996.
面頁冊數:	1 online resource (x, 326 p.) :ill.
標題:	FoodComposition.
電子資源:	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
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019 $a 664565722
020 $a 9780750623735
020 $a 075062373X
020 $a 9780080938363 (electronic bk.)
020 $a 0080938361 (electronic bk.)
035 $a (OCoLC)474951903 $z (OCoLC)664565722
035 $a ocn474951903
037 $a 94071:94070 $b Elsevier Science & Technology $n http://www.sciencedirect.com
040 $a OPELS $b eng $c OPELS $d E7B $d OCLCQ $d N$T $d YDXCP $d OCLCQ
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070 $a TX531.G35 $b 1996
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100 1 $a Gaman, P. M. $3 538060
245 1 4 $a The science of food $h [electronic resource] / $c P.M. Gaman and K.B. Sherrington.
250 $a 4th ed.
260 $a Boston, Mass : $b Butterworth-Heinemann, $c 1996.
300 $a 1 online resource (x, 326 p.) : $b ill.
504 $a 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 $x Microbiology. $3 189083
650 0 $a Nutrition. $3 192796
650 2 $a Food. $3 216150
650 2 $a Food Microbiology. $3 235295
650 2 $a Food Poisoning. $3 301668
650 2 $a Food Preservation. $3 303366
650 7 $a HEALTH & FITNESS $x Nutrition. $2 bisacsh $3 536308
650 7 $a Aliments $x Composition. $2 ram $3 538062
650 7 $a Aliments $x Microbiologie. $3 502193
655 4 $a Electronic books. $2 local. $3 214472
700 1 $a Sherrington, K. B. $3 538061
776 0 8 $i Print version: $a Gaman, P.M. $t Science of food. $b 4th ed. $d Boston, Mass : Butterworth-Heinemann, 1996 $z 075062373X $z 9780750623735 $w (DLC) 96005933 $w (OCoLC)34517223
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780750623735
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