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The science of food

紀錄類型:	書目-電子資源 : 單行本
正題名/作者:	The science of food/ P.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:	Food Poisoning. -
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:

71828
Food Poisoning.
Index Terms--Genre/Form:

96803
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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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
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100 1 $a Gaman, P. M. $3 324939
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 : $c 1996. $b Butterworth-Heinemann,
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 2 $a Food Poisoning. $3 71828
650 2 $a Food Preservation. $3 324942
650 7 $a HEALTH & FITNESS $x Nutrition. $2 bisacsh $3 257045
650 7 $a Aliments $x Composition. $2 ram $3 324943
650 7 $a Aliments $x Microbiologie. $3 319977
650 0 $a Food $x Composition. $3 120830
650 0 $a Food $x Microbiology. $3 125683
650 0 $a Nutrition. $3 71855
650 2 $a Food. $3 72102
650 2 $a Food Microbiology. $3 324941
655 4 $a Electronic books. $2 local. $3 96803
700 1 $a Sherrington, K. B. $3 324940
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
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