<p>  This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods.  Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods. </p>

Foods: A Scientific Approach

Business & Money

Charley, Helen

Weaver,Connie

Industries

Pearson College Div

Food Science

Cookbooks, Food & Wine

Macmillan

Helen CharleyJohn Wiley & Sons, Jan 1, 1982 - 564 pages0 ReviewsEvaluation of food. Measures and wights. Heating and cooling foods. Water. Ice crystals and frozen desserts. Sugars, sugars crystals, and conctions. Beverages. Starches and vegetable gums. Cereals. Flour. Leavens. Quick breads. Yeast bread. fats and ois. Pastry. Evulsions. milk. Cheese. Eggs. Sponge and angel cake. Shortened cake. Meat. Poultry. Fish. Gelatin. Legumes. Fruits. Vegetables. Fruit pectin gels. (jellies).

Charley Food Science

Science & Math

Chemistry

Ronald Press Co.

ASIN: 0471097209 Product Name: Charley Food Science 2ed

Charley Food Science 2ed

John Wiley and Sons Ltd.

Tecnologia de alimentos / Food Science: Procesos quimicos y fisicos en la preparacion de alimentos / Chemical and Physical Processes in Food Preparation (Spanish Edition)

Editorial Limusa S.A. De C.V.

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