Foods: A Scientific Approach (Foods: A Scientific Approach; 3rd edition)
by Helen Charley, Connie Weaver
A scientific exploration of food composition, processing, and preparation for students and professionals.
About This Book
This book presents a scientific approach to understanding foods.
It covers the composition, processing, and preparation of various food products.
Readers gain insight into the principles behind food science and technology.
The text is suitable for students and professionals in the field.
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