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Book Cover
Book
Author Shewfelt, Robert L.

Title Introducing food science / Robert L. Shewfelt
Published Boca Raton : CRC Press, [2009]
©2009

Copies

Location Call no. Vol. Availability
 MELB  664 She/Ifs  TEMPORARILY UNAVAILABLE
 MELB  664 She/Ifs  TEMPORARILY UNAVAILABLE
Description xvii, 363 pages : illustrations ; 24 cm
Contents Sect. I. Food issues in the news -- Ch. 1. Food safety -- Ch. 2. Healthiness of foods -- Ch. 3. Choosing the food we eat -- Sect. II. Commercial food products -- Ch. 4. Processed foods -- Ch. 5. Formulated foods -- Ch. 6. Chilled and prepared foods -- Sect. III. Functions of food scientists -- Ch. 7. Quality assurance -- Ch. 8. Product and process development -- Ch. 9. Government regulation and basic research -- Sect. IV. Scientific principles -- Ch. 10. Food chemistry -- Ch. 11. Nutrition -- Ch. 12. Food microbiology and biological properties of foods -- Ch. 13. Food engineering / Rakesh K. Singh and Robert L. Shewfelt -- Ch. 14. Sensory evaluation
Notes Formerly CIP. Uk
Bibliography Includes bibliographical references and index
Subject Food handling.
Food industry and trade.
Food -- Microbiology.
Food -- Quality control.
Nutrition.
LC no. 2008054116
ISBN 1587160285 (hardcover : alk. paper)
9781587160288 (hardcover : alk. paper)