Material Type  

 양서단행본

 

EWHA00067079

Date and Time of Latest Transaction  

20080707153924

ISBN  

9780387699394

Language Code  

본문언어 - eng

DDC  

664-22

Callnumber  

664 V119e3

Author  

Vaclavik, Vickie.

Title/Author  

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

Edited Info  

3rd ed.

Publish Info  

New York : Springer, 2008

Material Info  

xvii, 571p : 삽도 ; 26cm

Added Entry-Title  

Food science text series

서지주기  

Includes bibliographical references and index.

Index Term-Uncontrolled  

식품과학 영양

Added Entry-Personal Name  

Christian, Elizabeth W.

Price Info  

\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 Though the book previously was organized around the USDA Food Pyramid, reviewers felt that this was outdated.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.