Applied science for food studies / by V.L. Brownsell, C.J. Griffith, Eleri Jones.
Material type: TextPublication details: Longman Scientific and Technical, 1989.Description: xi,253p. : illISBN:- 9780582413672 (pbk) :
- 0582413672 (pbk) :
- 641.1024642 BRO
- TX911
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.1024642 BRO (Browse shelf(Opens below)) | 1 | Available | 107011 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.1024642 BRO (Browse shelf(Opens below)) | 1 | Available | 107012 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.1024642 BRO (Browse shelf(Opens below)) | 1 | Available | 107013 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.1024642 BRO (Browse shelf(Opens below)) | 1 | Available | 103841 |
This outlines the scientific principles of food chemistry, nutritional value, microbiology and physical science in relation to food production, preparation, storage and serving. It relates directly to the BTEC Level 2 examinations in Catering, Food Technology or Food Materials Science.