Science of Food

First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

List of contents

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

About the author

P. M. Gaman, K. B. Sherrington

Product details

• Authors: P M Gaman, P. M. Gaman, Gaman P. M., K B Sherrington, K. B. Sherrington, K. B. Gaman Sherrington, Sherrington K. B.
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Hardback
• Released: 10.09.2015
• EAN: 9781138170834
• ISBN: 978-1-138-17083-4
• No. of pages: 340
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Social sciences, law, business > Business > Individual industrial sectors, branches; Hospitality industry, BUSINESS & ECONOMICS / Economics / Microeconomics, Food & beverage technology, Food and beverage technology, Hospitality and service industries, TECHNOLOGY & ENGINEERING / Food Science / General