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Foods: Experimental Perspectives, Pearson New International Edition

Margaret McWilliams · ISBN 9781292020990
Foods: Experimental Perspectives, Pearson New International Edition | Zookal Textbooks | Zookal Textbooks
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Publisher Pearson Education Heg USA
Author(s) Margaret McWilliams
Edition 7
Published 3rd August 2013
Related course codes

For all courses in experimental foods, food science, and related topics.


 


Foods: Experimental Perspectives, 7th Edition 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. Learning is promoted through “Food for Thought” boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more.  

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