Science of Food

By K.B. Sherrington and P.M. Gaman

Book Overview

First Published in 1998. 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.

• Format: Paperback
• Language: English
• ISBN: 075062373X
• ISBN13: 9780750623735
• Release Date: September 1996
• Publisher: Routledge
• Length: 340 Pages
• Weight: 1.35 lbs.
• Dimensions: 0.7" x 7.4" x 9.7"