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Food Sciences - General & Miscellaneous, Cooking - General & Miscellaneous
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Foods: Experimental Perspectives

by Margaret McWilliams
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Overview

The fifth edition of Foods: Experimental Perspectives examines emerging issues in the world of food science. Scientific principles of food are explained accurately and clearly; pertinent applications enhance understanding.

Synopsis

Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.

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Book Details

Published
February 1, 2011
Publisher
Prentice Hall
Pages
600
Format
Hardcover
ISBN
9780137079292

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