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The science of food

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The science of food/ P.M. Gaman and K.B. Sherrington.
Author:	Gaman, P. M.
other author:	Sherrington, K. B.
Published:	Boston, Mass :Butterworth-Heinemann, : 1996.,
Description:	1 online resource (x, 326 p.) :ill. :
Subject:	Food - Composition. -
Online resource:	http://www.sciencedirect.com/science/book/9780750623735
ISBN:	9780750623735

The science of food
Gaman, P. M.

The science of food[electronic resource] /P.M. Gaman and K.B. Sherrington. - 4th ed. - Boston, Mass :Butterworth-Heinemann,1996. - 1 online resource (x, 326 p.) :ill.

Includes bibliographical references and index.

Measurement; Basic chemistry; Organic chemistry; Food dispersions; Carbohydrates; Fats and oils; Proteins; Vitamins; Mineral elements and water; Basic physiology; Enzymes and digestion; Food and energy; Nutrition in practice; Commodities; Introduction to microbiology; Food poisoning; Food hygiene; Food preservation; Food additives and food labelling; Further Reading; -- Index.

The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.

ISBN: 9780750623735

Source: 94071:94070Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

557409
Food
--Composition.Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TX531 / .G35 1996

Dewey Class. No.: 641.1

National Agricultural Library Call No.: TX531.G35 / 1996

The science of food
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019 $a 664565722
020 $a 9780750623735
020 $a 075062373X
020 $a 9780080938363 (electronic bk.)
020 $a 0080938361 (electronic bk.)
035 $a (OCoLC)474951903 $z (OCoLC)664565722
035 $a ocn474951903
037 $a 94071:94070 $b Elsevier Science & Technology $n http://www.sciencedirect.com
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070 $a TX531.G35 $b 1996
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072 7 $a HEA $x 017000 $2 bisacsh
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100 1 $a Gaman, P. M. $3 812927
245 1 4 $a The science of food $h [electronic resource] / $c P.M. Gaman and K.B. Sherrington.
250 $a 4th ed.
260 $a Boston, Mass : $b Butterworth-Heinemann, $c 1996.
300 $a 1 online resource (x, 326 p.) : $b ill.
504 $a Includes bibliographical references and index.
505 0 $a Measurement; Basic chemistry; Organic chemistry; Food dispersions; Carbohydrates; Fats and oils; Proteins; Vitamins; Mineral elements and water; Basic physiology; Enzymes and digestion; Food and energy; Nutrition in practice; Commodities; Introduction to microbiology; Food poisoning; Food hygiene; Food preservation; Food additives and food labelling; Further Reading; -- Index.
520 $a The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
588 $a Description based on print version record.
650 0 $a Food $x Composition. $3 557409
650 0 $a Food $x Microbiology. $3 561748
650 0 $a Nutrition. $3 581367
650 2 $a Food. $3 581281
650 2 $a Food Microbiology. $3 582543
650 2 $a Food Poisoning. $3 581906
650 2 $a Food Preservation. $3 584021
650 7 $a HEALTH & FITNESS $x Nutrition. $2 bisacsh $3 810957
650 7 $a Aliments $x Composition. $2 ram $3 812929
650 7 $a Aliments $x Microbiologie. $3 788700
655 4 $a Electronic books. $2 local $3 554714
700 1 $a Sherrington, K. B. $3 812928
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780750623735
938 $a ebrary $b EBRY $n ebr10408171
938 $a YBP Library Services $b YANK $n 3414209
994 $a C0 $b TEF