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More Details
| Description: |
- Covers the basics of foods, food science, and food technology. This book focuses on food commodities, optimizing quality, laws, and food safety. It reviews an introduction to food components - quality and water. It addresses carbohydrates - including starches, pectins and gums, breads and pasta, vegetables and fruits.
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| Publisher: |
- Springer-Verlag New York Inc.
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| Genre: |
- Food & Beverage Technology
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Description
Release Date:
13 December 2007
This book covers the basics of foods, food science, and food technology. The revised 3rd edition is ideal for the non-major intro course, taught in food science or nutrition department. Includes new photos, website references, and alerts for culinary and food preparation students.
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