An introduction to food science

Material type:

Computer fileSeries: Foods & nutritionPublication details: Nutritional guardian 2012.ISBN:

9798589252323

Subject(s):

Food

LOC classification:

TX353 .T37

Summary: Examines the scientific principles involved in food, its production, storage, and use. Shows how scientific methods are used to research and experiment with food. Includes a discussion of the six main nutrients and food sources of each, and the chemical and physical changes in food during cooking. Includes Iprax CourseWorks software.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
General circulation	Main Campus Library	TX353 .T37 (Browse shelf(Opens below))	Available		2025/028722

Title from disc label.

Production level cataloging.

Examines the scientific principles involved in food, its production, storage, and use. Shows how scientific methods are used to research and experiment with food. Includes a discussion of the six main nutrients and food sources of each, and the chemical and physical changes in food during cooking. Includes Iprax CourseWorks software.

System requirements: IBM-compatible 486/66MHz PC or better; Windows 3.1/95/NT.

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South Eastern Kenya University

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An introduction to food science