Cargando…
Introduction to food science and technology /
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Place of publication not identified] :
Academic Press,
1982.
|
| Edición: | 2nd ed. |
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn819646424 | ||
| 003 | OCoLC | ||
| 005 | 20231117044802.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 121129s1982 xx ob 001 0 eng d | ||
| 040 | |a OPELS |b eng |e pn |c OPELS |d OCLCA |d E7B |d OCLCF |d OCLCQ |d UIU |d OCLCQ |d OCLCA |d LEAUB |d INARC |d OCLCQ |d OCLCO |d OCLCQ | ||
| 019 | |a 1256262393 | ||
| 020 | |z 012670256X | ||
| 020 | |z 9780126702569 | ||
| 035 | |a (OCoLC)819646424 |z (OCoLC)1256262393 | ||
| 050 | 4 | |a TP370 |b .I58 1982 | |
| 082 | 0 | 4 | |a 664 |2 23 |
| 245 | 0 | 0 | |a Introduction to food science and technology / |c George F. Stewart [and others]. |
| 250 | |a 2nd ed. | ||
| 260 | |a [Place of publication not identified] : |b Academic Press, |c 1982. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 520 | |a The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers. | ||
| 588 | 0 | |a Publisher supplied information; title not viewed. | |
| 504 | |a Includes bibliographical references and indexes. | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Food industry and trade |x Quality control. | |
| 650 | 6 | |a Aliments |x Industrie et commerce |x Qualit�e |x Contr�ole. |0 (CaQQLa)201-0090543 | |
| 650 | 7 | |a Food industry and trade. |2 fast |0 (OCoLC)fst00930843 | |
| 650 | 7 | |a Food industry and trade |x Quality control. |2 fast |0 (OCoLC)fst00930920 | |
| 700 | 1 | |a Stewart, George F., |d 1908-1982. | |
| 776 | 0 | 8 | |i Print version: |t Introduction to food science and technology. |b 2nd ed. |d [Place of publication not identified] : Academic Press, 1982 |w (DLC) 82006720 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780126702569 |z Texto completo |