Introduction to food science and technology:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
[Place of publication not identified]
Academic Press
1982
|
| Ausgabe: | 2nd ed |
| Schriftenreihe: | Food science and technology
|
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Beschreibung: | The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers |
| Beschreibung: | 1 Online-Ressource (1 online resource) |
| ISBN: | 012670256X 9780126702569 |
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Datensatz im Suchindex
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| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2nd ed |
| format | Electronic eBook |
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| id | DE-604.BV042301594 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:17:44Z |
| institution | BVB |
| isbn | 012670256X 9780126702569 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027738586 |
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| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (1 online resource) |
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| publishDate | 1982 |
| publishDateSearch | 1982 |
| publishDateSort | 1982 |
| publisher | Academic Press |
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| series2 | Food science and technology |
| spelling | Introduction to food science and technology George F. Stewart [and others] 2nd ed [Place of publication not identified] Academic Press 1982 1 Online-Ressource (1 online resource) txt rdacontent c rdamedia cr rdacarrier Food science and technology The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers Food industry and trade fast Food industry and trade / Quality control fast Food industry and trade Food industry and trade Quality control Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittelwissenschaft (DE-588)4167048-6 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 s 1\p DE-604 Lebensmittelwissenschaft (DE-588)4167048-6 s 2\p DE-604 Lebensmittelchemie (DE-588)4034873-8 s 3\p DE-604 Stewart, George F. Sonstige oth http://www.sciencedirect.com/science/book/9780126702569 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Introduction to food science and technology Food industry and trade fast Food industry and trade / Quality control fast Food industry and trade Food industry and trade Quality control Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelwissenschaft (DE-588)4167048-6 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| subject_GND | (DE-588)4034901-9 (DE-588)4167048-6 (DE-588)4034873-8 |
| title | Introduction to food science and technology |
| title_auth | Introduction to food science and technology |
| title_exact_search | Introduction to food science and technology |
| title_full | Introduction to food science and technology George F. Stewart [and others] |
| title_fullStr | Introduction to food science and technology George F. Stewart [and others] |
| title_full_unstemmed | Introduction to food science and technology George F. Stewart [and others] |
| title_short | Introduction to food science and technology |
| title_sort | introduction to food science and technology |
| topic | Food industry and trade fast Food industry and trade / Quality control fast Food industry and trade Food industry and trade Quality control Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelwissenschaft (DE-588)4167048-6 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| topic_facet | Food industry and trade Food industry and trade / Quality control Food industry and trade Quality control Lebensmitteltechnologie Lebensmittelwissenschaft Lebensmittelchemie |
| url | http://www.sciencedirect.com/science/book/9780126702569 |
| work_keys_str_mv | AT stewartgeorgef introductiontofoodscienceandtechnology |