Skip to main content alibris logo
Essentials of Food Science - Cooper, S B, and Vaclavik, Vickie A, PhD, and Christian, Elizabeth W
Filter Results
Shipping
Item Condition
Seller Rating
Other Options
Change Currency

This book presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. For this second edition the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines. There is also a new chapter dedicated to a discussion on emulsification and foams. In addition, the index has ...

loading
Essentials of Food Science 2003, Kluwer Academic/Plenum Publishers, New York, NY

ISBN-13: 9780306473630

2nd edition

Trade paperback