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Introduction to Food Science

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Introduction to Food Science - Parker, Rick
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"Introduction to Food Science" is an ideal resource for anyone interested in a comprehensive overview of the science of foods. Four sections organize twenty-eight chapters into logical groupings, from basic chemistry and nutrition, to food composition and preservation, to environmental concerns and world food needs. This book presents a variety of interesting topics in an easy-to-understand manner. It also provides insight into career opportunities for those interested in working within food science industries.

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Introduction to Food Science 2001, Cengage Learning, Albany, NY

ISBN-13: 9780766813144

Hardcover