McWilliams, Margaret, <br/><br/>
Foods :  experimental perspectives / 
Margaret McWilliams. 
 - 7th edition. 7th edition. 
 - ii, 589 pages :  illustrations (black and white) ;  28 cm 
<br/><br/> Previous edition: Upper Saddle River, N.J.; Harlow: Prentice Hall, 2007. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> This title will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. 
<br/><br/> Specialized. 
<br/><br/><label>ISBN: </label>9781292020990 (pbk.) :  £72.99 1292020997 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Composition.<br/>Food--Analysis.<br/>Cooking.<br/>Technology.<br/>Technology.
<br/><br/><label>Dewey Class. No.: </label>664'.07