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Foods : experimental perspectives / Margaret McWilliams.

By: Material type: TextTextPublication details: Upper Saddle River, N.J. : Pearson Prentice Hall, c2005.Edition: 5th edDescription: xiv, 593 p. : ill. (some col.) ; 27 cmISBN:
  • 9780131425361
  • 0131425366
Subject(s): DDC classification:
  • 664 MCW
LOC classification:
  • TX531 .M38 2005
Online resources:
Contents:
Research perspectives -- Chapter 1.Dimension of food studies -- Chapter 2.The research process -- Chapter 3.Sensory evaluation -- Chapter 4.Objective evaluation -- 2.Physical perspectives -- Chapter 5.Water -- Chapter 6.Physical aspects of food preparation -- Chapter 7.Overview of carbohydrates -- Chapter 8.Monosaccharides, dissacharides, and sweetners -- Chapter 9.Starch -- Chapter 10.Fiber and plant foods -- 4.Lipids -- Chapter 11.OVerview of fats and oils -- Chapter 12.Fats and oils in food products -- Chapter 13.Overview of proteins -- Chapter 14.Milk and milk products -- Chapter 15.Meat, fish, and poultry -- Chapter 16.Eggs -- Chapter 17.Dimensions of baking -- Chapter 18.Baking applications -- 6.Food supply perseptives -- Chapter 19.Food safety: concerns and controls -- Chapter 20.Food preservation -- Chapter 21.Food additives.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 664 MCW (Browse shelf(Opens below)) 1 Available 201861
Long Loan TUS: Midlands, Main Library Athlone General Lending 664 MCW (Browse shelf(Opens below)) 1 Available 201860

Includes bibliographical references and index.

Research perspectives -- Chapter 1.Dimension of food studies -- Chapter 2.The research process -- Chapter 3.Sensory evaluation -- Chapter 4.Objective evaluation -- 2.Physical perspectives -- Chapter 5.Water -- Chapter 6.Physical aspects of food preparation -- Chapter 7.Overview of carbohydrates -- Chapter 8.Monosaccharides, dissacharides, and sweetners -- Chapter 9.Starch -- Chapter 10.Fiber and plant foods -- 4.Lipids -- Chapter 11.OVerview of fats and oils -- Chapter 12.Fats and oils in food products -- Chapter 13.Overview of proteins -- Chapter 14.Milk and milk products -- Chapter 15.Meat, fish, and poultry -- Chapter 16.Eggs -- Chapter 17.Dimensions of baking -- Chapter 18.Baking applications -- 6.Food supply perseptives -- Chapter 19.Food safety: concerns and controls -- Chapter 20.Food preservation -- Chapter 21.Food additives.

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