The Science of Food: An Introduction to Food Science, Nutrition, and Microbiology

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Pergamon Press, Jan 1, 1990 - Technology & Engineering - 269 pages
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This book provides a basic introduction to food science, nutrition and microbiology for those with little, or no previous scientific knowledge. All material is presented in a straightforward and logical fashion, with practical applications. This revised third edition contains much updated information, including sections on the NACNE and COMA reports, as well as practical measures for healthy eating. More information on food radiation has been added, and the section on food legislation has been extended. New chapters cover food additives and food labelling, and food poisoning and its prevention.

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Basic chemistry
Organic chemistry
Food dispersions

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