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Foods: A Scientific Approach (3rd Edition) [Paperback]

Helen Charley , Connie M. Weaver


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Book Description

Aug. 11 1997 0023219513 978-0023219511 3

This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.


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From the Back Cover

This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.

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Amazon.com: 3.5 out of 5 stars  2 reviews
3.0 out of 5 stars Text Book April 24 2014
By Skeitz - Published on Amazon.com
Format:Paperback|Verified Purchase
It's a text book. I only bought it because I had to and nothing more. It got me through the class and had some helpful information but other than that it is exactly what it is, "a text book"
0 of 1 people found the following review helpful
4.0 out of 5 stars Good Condition, a little worn though Jan. 25 2009
By Aquababew - Published on Amazon.com
Format:Paperback
Good book, helpful if slightly outdated. Seller was good to work with, an average textbook transaction.

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