Foods: experimental perspectives

dc.contributor.author	McWilliams, Margaret	en_US
dc.date.accessioned	2020-08-04T02:53:33Z
dc.date.available	2020-08-04T02:53:33Z
dc.date.issued	2017	en_US
dc.identifier.isbn	978-0-13-420458-1	en_US
dc.identifier.other	HPU2164395	en_US
dc.identifier.uri	https://lib.hpu.edu.vn/handle/123456789/33567
dc.description.abstract	Preparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation. Never before has food received so much attention. Today's news shines a spotlight on food, food science, and nutrition — beckoning today’s readers to an exciting career in this essential industry. Foods: Experimental Perspectives, Eighth Edition blends the underlying science with discussion of GMOs, sustainability, healthy and trendy food choices, and other current consumer issues. Its clear presentation of the science guides readers through complex concepts that influence practices in food preparation and product development.	en_US
dc.format.extent	559p.	en_US
dc.format.mimetype	application/pdf
dc.language.iso	en	en_US
dc.publisher	Pearson	en_US
dc.subject	Food	en_US
dc.subject	Food science	en_US
dc.subject	Food Analysis	en_US
dc.title	Foods: experimental perspectives	en_US
dc.type	Book	en_US
dc.size	42,6 MB	en_US
dc.department	Sociology	en_US