Foods: Experimental Perspectives (Pearson New International Edition) 7/E ePDF

Level/Grade: Tertiary
Author(s): McWilliams, M
ISBN: 9781292034249
License: Perpetual licence
File type: ePDF
R626,00
R626,00
Foods: Experimental Perspectives seventh edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids and proteins. Finally, it presents up-to-date coverage of food safety, preservation and additives.

Learning is promoted through 'Food for Thought' boxes, photos, objectives, margin notes, definitions, charts, web links and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners and much more.

This eBook is in ePDF format, which enables you to:
  • View the entire book offline on desktop or tablet;
  • Search for and highlight text; and
  • Add and edit personal notes directly in your eBook.
Country South Africa
Product Type Text Book
Author(s) McWilliams, M
Level/Grade Tertiary
Brand Pearson
Imprint Pearson
ISBN 9781292034249
Licence Perpetual licence
File type ePDF
Format ePDF
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