Foods: Experimental Perspectives (4th Edition)

Type

Book

Authors

Margaret McWilliams

ISBN 10

0130212822

ISBN 13

9780130212825

Tags

Hospitality, Travel & Tourism, Chemical, Food Science, Business & Finance

Description

For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments. This comprehensive text focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and student-friendly approach guides students clearly through complex subject matter and motivates learning. - from Amzon

Number of Copies