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Foods: A Scientific Approach (3rd Edition) Paperback – Aug 11 1997


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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 reviews
Five Stars July 27 2014
By Amazon Customer - Published on Amazon.com
Format: Paperback
book was received as expected. looking forward to using during fall semester.
0 of 1 people found the following review helpful
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
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Good book, helpful if slightly outdated.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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