Foods: Experimental Perspectives — Margaret McWilliams (2017)

Book Description

This title will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science’s foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food’s physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives.

Book Details

• Author: Margaret McWilliams
• Published Date: 2017
• Published Year: 2017
• Language: English
• ISBN-13: 9780134204581