derrierloisirs.fr
» » Foods: Experimental Perspectives (4th Edition)

Download Foods: Experimental Perspectives (4th Edition) ePub

by Margaret McWilliams

Download Foods: Experimental Perspectives (4th Edition) ePub
  • ISBN 0130212822
  • ISBN13 978-0130212825
  • Language English
  • Author Margaret McWilliams
  • Publisher Prentice Hall; 4th edition (June 9, 2000)
  • Pages 530
  • Formats mbr lrf lrf txt
  • Category Business
  • Subcategory Industries
  • Size ePub 1770 kb
  • Size Fb2 1477 kb
  • Rating: 4.8
  • Votes: 988

(Pearson Education) Textbook incorporating the most recent research in food science and technology and looking at food from a scientific perspective. Topics covered include food safety, genetically modified foods, fat substitutes, carbohydrates, fats and oils, water, proteins, and more. Previous edition: c1997. DLC: Food composition.

Margaret McWilliams P.

Test Bank Business Communication for Success .

com: Foods: Experimental Perspectives (9780131568532) by Margaret McWilliams P. Special emphasis is given to the scientific principles involved in creating food products and to the needs and concerns of consumers.

Margaret McWilliams, P. For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments

Margaret McWilliams, P. Professor Emeritus, California State University, Los Angeles. 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.

Foods : experimental perspectives. by. McWilliams, Margaret.

This is a brand new book at a great price. Author Margaret Mcwilliams. Publication Year 2011.

Start by marking Foods: Experimental Perspectives as Want to Read: Want to Read savin. ant to Read.

Find nearly any book by Margaret McWilliams (page 2). Get the best deal by comparing prices from over 100,000 booksellers. Food Around the World: A Cultural Perspective. by Margaret McWilliams. ISBN 9780131936393 (978-0-13-193639-3) Hardcover, Prentice Hall, 2006. Find signed collectible books: 'Food Around the World: A Cultural Perspective'.

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

For all courses in experimental foods, food science, and related topics. It clearly explains food science's foundational principles and most important emerging technologies.

Talk about Foods: Experimental Perspectives (4th Edition)


Cordanara
Book has too many black and white photos to be a food science book. Other books in this category help you see and understand the material better by putting in color photos with few black and whites. For this book to have been reprinted in 2012, the photos are dated (circa 1970's-80's). Some concepts are explained simply, while others require food science and chemistry concept understanding. I reviewed the condition of my copy under packaging feedback (not happy that binding was 3/4 detached), however the pages itself were relatively free of highlighting, which allowed me to do my own and highlight what I felt was most important.
komandante
Really compressed writing.
Bedy
Great book, cheap price
Buzatus
good condition
Anarasida
Great info for general food science knowledge
Gold as Heart
A textbook jam packed with all the information you could possibly need for Food Science. HIGHLY in depth and rather difficult to read at times, it is a useful reference if you can bear to read through most of it.
huckman
I found this to be an interesting and useful book for a cook outside of the professional cooking arena. It seems like a sound textbook, but I used it independently. I have paired this thick tome with the thin The Science of Cooking for what seems to me to be a nearly perfect pairing. Barham hits from the science side, you really understand what's happening physically, and McWilliams comes in from the culinary side tackling the same issues. Solid science and good cooking.
Must Have for Food Scientist!