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Descriptive Food Science

Descriptive Food Science

Hardback (28 Nov 2018)

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Publisher's Synopsis

Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.

Book information

ISBN: 9781789845945
Publisher: IntechOpen
Imprint: IntechOpen
Pub date:
DEWEY: 664
DEWEY edition: 23
Language: English
Number of pages: x, 172
Weight: 494g
Height: 260mm
Width: 180mm
Spine width: 13mm