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Applied science for food studies / by V.L. Brownsell, C.J. Griffith, Eleri Jones.

By: Contributor(s): Material type: TextTextPublication details: Longman Scientific and Technical, 1989.Description: xi,253p. : illISBN:
  • 9780582413672 (pbk) :
  • 0582413672 (pbk) :
Subject(s): DDC classification:
  • 641.1024642 BRO
LOC classification:
  • TX911
Summary: 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.
Holdings
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.

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