Principles of food science. by Georg Borgstrom

Cover of: Principles of food science. | Georg Borgstrom

Published by Macmillan in New York .

Written in English

Read online

Subjects:

  • Food.,
  • Food industry and trade.

Edition Notes

Includes bibliographies.

Book details

Classifications
LC ClassificationsTX354 .B64
The Physical Object
Pagination2 v.
ID Numbers
Open LibraryOL5607391M
LC Control Number68014715

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This text shows how the laws of science are at work in foods prepared at home and by the food industry. Clear examples make difficult concepts easy to understand. Each chapter includes engaging features focusing on such areas as current research /5(2). Principles of Food Science demonstrates how the laws of science are at work in the preparation of food, both at home and in studying nutrients and other food components, students learn basic chemistry concepts, including the structure of atoms, different forms of energy, and water’s role as a universal by: 24 rows  Principles of Food Science demonstrates how the laws of science are at work in.

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