자료유형  

 양서단행본

ISBN  

9780387699394

언어부호  

본문언어 - eng

DDC  

664-22

청구기호  

664 V119e3

저자명  

Vaclavik, Vickie.

서명/저자  

Essentials of food science / by Vickie A. Vaclavik ; Elizabeth W. Christian

판사항  

3rd ed.

발행사항  

New York : Springer, 2008

형태사항  

xvii, 571p : 삽도 ; 26cm

총서명  

Food science text series

서지주기  

Includes bibliographical references and index.

키워드  

식품과학 영양

기타저자  

Christian, Elizabeth W.

가격  

\103200

Control Number  

bwcl:67079

책소개  

Essentials of Food Science covers the basics of foods, food science, and food technology. Though it is part of our Food Science Text series, the book is meant for the non-major intro course, either taught in the food science or nutrition/dietetics department. Though the book previously was organized around the USDA Food Pyramid, reviewers felt that this was outdated. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics will be RFID (Radio frequency ID) tags, and trans fat disclosures. There will be thorough updates on: food commodities, optimizing quality, laws, and food safety.