Food Science

  • Food Science
    By David Powell

    Food Science

  • Food Science: Fifth Edition
    Food Science: Fifth Edition
    By Norman N. Potter, Joseph H. Hotchkiss

    l 2+ (Bright red) Nitric OxideMyoglobin __ 19__ _ __| Fe 4+ (Bright pink) Fe 2+ —> Nitrosohemochrome ~ ~ . (Pink_stab|e) Reduction + Oxidation 2+ ' Sulfmyoglobin Fe Cholemyoglobin (Green) Sulfide + 0lelal10n (Green) | Oxidation ...

  • Food Science: An Ecological Approach
    Food Science: An Ecological Approach
    By Sari Edelstein

    Spencer C. Vegetarianism: a history. New York, NY: Fourth Walls ... The Pythagoreans: the philosophy of vegetarianism. Amherst, MA: University of ... Iacobbo K, Iacobbo M. Vegetarians and vegans in America today: American subcultures.

  • Food Science: The Biochemistry of Food and Nutrition
    By Kay Yockey Mehas, Sharon Lesley Rodgers

    Food Science: The Biochemistry of Food and Nutrition

  • Food Science
    Food Science
    By Edelstein

    Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers.

  • Food Science: The Biochemistry of Food & Nutrition, Student Edition
    Food Science: The Biochemistry of Food & Nutrition, Student Edition
    By McGraw-Hill Education, Sharon Rodgers, Kay Mehas

    Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.

  • Food Science
    Food Science
    By Norman N. Potter, Joseph H. Hotchkiss

    In practice , the A , of an experimental food formulation can be readily determined instrumentally . In this case , a sample of the food is placed in a vessel of limited headspace at a chosen temperature . The vessel is provided with a ...

  • Food Science: Sensory Evaluation Techniques
    Food Science: Sensory Evaluation Techniques
    By Dorothy Green

    It also elucidates the concept of perception. This book will prove extremely beneficial to students, researchers and professionals engaged in this field.

  • Food Science: The Biochemistry of Food & Nutrition, Student Edition
    Food Science: The Biochemistry of Food & Nutrition, Student Edition
    By McGraw-Hill Education

    Enhance your program by offering a Food Science course! This high-interest Food Science text teaches students to use the scientific method as they study the biological and chemical bases of food and nutrition.

  • Food Science: Research and Technology
    Food Science: Research and Technology
    By A. K. Haghi

    Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field.

  • Food Science
    Food Science
    By Jeanne Miller

    Ducklings weed, plow, and fertilize rice crops. An African berry makes lemons taste like peaches. A restaurant serves bacon-and-egg ice cream. What's going on here? Is this a joke? A fantasy? No, it's food science!

  • Food Science
    Food Science
    By Jeanne Miller

    Food scientists make packaged foods tastier and healthier, explore the effect of cooking on food, concoct new dishes, and help farmers grow crops better.

  • Food Science
    Food Science
    By Norman N. Potter

    The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition.

  • Food Science: You Are What You Eat
    Food Science: You Are What You Eat
    By Amanda Lanser

    This title presents the history of food science.

  • Food Science: Research and Technology
    Food Science: Research and Technology
    By A. K. Haghi

    Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field.

  • Food Science: The Biochemistry of Food and Nutrition, Lab Maunal Teacher's Edition
    Food Science: The Biochemistry of Food and Nutrition, Lab Maunal Teacher's Edition
    By McGraw-Hill Staff, Kay Yockey Mehas

    Food Science: The Biochemistry of Food and Nutrition, Lab Maunal Teacher's Edition