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Food science [Hardcover]

Norman N. Potter
4.0 out of 5 stars  See all reviews (1 customer review)

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Hardcover, Dec 31 1995 --  
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Book Description

Dec 31 1995 0412064510 978-0412064517 1
This fifth edition has been updated to reflect recent changes in food science and food technology. This book should be of interest to students and professionals in food science and nutrition.
--This text refers to an out of print or unavailable edition of this title.

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First Sentence
Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles of food processing. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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1 of 1 people found the following review helpful
4.0 out of 5 stars Great Customer Service Oct. 15 2011
By Andy86
When I first placed my order I received an email from the supplier, updating me about the expected delivery date. Since I needed the book urgently it was reassuring to here from the company. I heard from them again once the book had been shipped and I was able to track the book. Once received, the book was slightly more used than indicated but the company worked immediately to rectify the issue. They were extremely helpful and easy to deal with. I am definitely willing to purchase from them again and to recommend them to friends and family.
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Most Helpful Customer Reviews on (beta) 4.5 out of 5 stars  8 reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars Milestone reference text! Sept. 9 2005
By Hiram Gomez Pardo - Published on
Conceptually this book became a truly essential consult book and invaluable reference for all those involved in a real Food Engineering.

In twenty four chapters Potter clasps the main themes concerned with this passionate science: conservation and processing foods through the heat, refrigeration. Dehydration and concentration of aliments.

An invaluable guide and continuous learning process around the accurate temperature to preserve fruits, cereals, fishes, fruits, vegetables, beverages and all kind of meats.

Go for this. It will be very helpful for Industrial and Chemical Engineers and obviously for Pre Grade students.
1 of 1 people found the following review helpful
4.0 out of 5 stars Food Science March 12 2007
By Jesmin Harsha Kantha - Published on
This book was nominated for the referencebook for my Masters of Food Science and technology to the "Principles of food science" subject/course. Contents of this book is very informative and useful for a beginner in food science. It helped me lot to get a good grade of my course work.
8 of 12 people found the following review helpful
3.0 out of 5 stars good for very beginners May 9 1999
By A Customer - Published on
As a prescribed book at varsity, I was very glad I didn't waste my sparce finances on this one. Good for your first aquaintance with food science, but very quickly outgrown.
5.0 out of 5 stars Great Read Sept. 18 2013
By TG - Published on
Format:Hardcover|Verified Purchase
This is such a great book for someone like me who works in the Food industry but has no former education in Food Science. This book is very easy to understand even if it is a bit wordy. This book stays in my lab office for reference.
4.0 out of 5 stars Good content. Aug. 21 2014
By Keir - Published on
Format:Kindle Edition|Verified Purchase
Good content ...and easy to read. Some of the material I think us a little dated and the diagrams etc in electronic format are not always great.
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