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The science of food

Gaman, P. M.{me_controlnum}

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The science of food

Record Type:	Electronic resources : Monograph/item
Title/Author:	The science of food/ P.M. Gaman and K.B. Sherrington.
Author:	Gaman, P. M.{me_controlnum}
other author:	Sherrington, K. B.
Published:	Boston, Mass :Butterworth-Heinemann, : 1996.,
Description:	1 online resource (x, 326 p.) :ill.
[NT 15003449]:	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.
Subject:	Food - Composition. -
Online resource:	http://www.sciencedirect.com/science/book/9780750623735
ISBN:	9780750623735

The science of food
Gaman, P. M.{me_controlnum}

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:

564347
Food
--Composition.Index Terms--Genre/Form:

542853
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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003 OCoLC
005 20111122091338.0
006 m d
007 cr cn|||||||||
008 120605s1996 maua ob 001 0 eng d
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
040 $a OPELS $b eng $c OPELS $d E7B $d OCLCQ $d N$T $d YDXCP $d OCLCQ
049 $a TEFA
050 4 $a TX531 $b .G35 1996
070 $a TX531.G35 $b 1996
072 0 $a Q120
072 7 $a HEA $x 017000 $2 bisacsh
082 0 4 $a 641.1 $2 22
100 1 $a Gaman, P. M.{me_controlnum} $3 1458321
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 564347
650 0 $a Food $x Microbiology. $3 730455
650 0 $a Nutrition. $3 517777
650 2 $a Food. $3 551593
650 2 $a Food Microbiology. $3 794709
650 2 $a Food Poisoning. $3 915528
650 2 $a Food Preservation. $3 916993
650 7 $a HEALTH & FITNESS $x Nutrition. $2 bisacsh $3 1374862
650 7 $a Aliments $x Composition. $2 ram $3 1458323
650 7 $a Aliments $x Microbiologie. $3 851220
655 4 $a Electronic books. $2 lcsh $3 542853
700 1 $a Sherrington, K. B. $3 1458322
776 0 8 $i Print version: $a Gaman, P.M. $t Science of food. $b 4th ed. $d Boston, Mass : Butterworth-Heinemann, 1996 $z 075062373X $z 9780750623735 $w (DLC) 96005933 $w (OCoLC)34517223
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