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Food Science

Authors: Potter, Norman N.

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eBook $74.99
price for Mexico (gross)
  • ISBN 978-94-015-7262-0
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $99.00
price for Mexico
  • Customers within the U.S. and Canada please contact Customer Service at +1-800-777-4643, Latin America please contact us at +1-212-460-1500 (24 hours a day, 7 days a week).
  • Due: 29 de marzo de 1987
  • ISBN 978-94-015-7264-4
  • Free shipping for individuals worldwide
About this book

Almost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition. The book continues to be aimed primarily at those with no previous instruction in food sci­ ence. Its purpose is to introduce and to survey the complex and fasci­ nating interrelationships between the properties of food materials and the changing methods of handling and manufacturing them into an al­ most unlimited number of useful products. The book especially ad­ dresses the needs for insight and appreciation of the broad scope of food science by students considering this field as a profession, as well as those by professionals in allied fields that service or interface with the food industry in ever-increasing ways. The literature of food science and food technology has rapidly ma­ tured from earlier articles to books to encyclopedias. Where technolog­ ical capabilities once were limited, rapid advances in many fields contin­ ually raise questions on the responsible management of technology and its environmental, social, and economic consequences. Changes in em­ phasis have been many. Affluent countries have become more con­ cerned with the health effects of nutrient excesses than with deficien­ cies, while hungry nations continue to suffer shortages.

Table of contents (25 chapters)

Table of contents (25 chapters)

Buy this book

eBook $74.99
price for Mexico (gross)
  • ISBN 978-94-015-7262-0
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $99.00
price for Mexico
  • Customers within the U.S. and Canada please contact Customer Service at +1-800-777-4643, Latin America please contact us at +1-212-460-1500 (24 hours a day, 7 days a week).
  • Due: 29 de marzo de 1987
  • ISBN 978-94-015-7264-4
  • Free shipping for individuals worldwide
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Bibliographic Information

Bibliographic Information
Book Title
Food Science
Authors
Copyright
1986
Publisher
Springer Netherlands
Copyright Holder
Springer Science+Business Media New York
eBook ISBN
978-94-015-7262-0
DOI
10.1007/978-94-015-7262-0
Softcover ISBN
978-94-015-7264-4
Edition Number
1
Number of Pages
XVI, 735
Number of Illustrations
281 b/w illustrations
Topics