Introduction to Food Science
List price: $217.95
Buy it from $3.00
This item qualifies for FREE shipping
*A minimum purchase of $35 is required. Shipping is provided via FedEx SmartPost® and FedEx Express Saver®. Average delivery time is 1 – 5 business days, but is not guaranteed in that timeframe. Also allow 1 - 2 days for processing. Free shipping is eligible only in the continental United States and excludes Hawaii, Alaska and Puerto Rico. FedEx service marks used by permission."Marketplace" orders are not eligible for free or discounted shipping.
30 day, 100% satisfaction guarantee
If an item you ordered from TextbookRush does not meet your expectations due to an error on our part, simply fill out a return request and then return it by mail within 30 days of ordering it for a full refund of item cost.
Learn more about our returns policy
Description: This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses. It is an excellent overview for anyone interested in attaining a basic understanding of food science.
Rush Rewards U
You have reached 400 XP and carrot coins. That is the daily max!
Limited time offer:
Get the first one free!
All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $217.95
Copyright year: 2003
Publisher: Delmar Cengage Learning
Publication date: 10/19/2001
Size: 8.50" wide x 9.75" long x 1.25" tall
|Overview of Food Science|
|Review of Chemistry|
|Chemistry of Foods|
|Nutrition and Digestion|
|Quality Factors in Foods|
|Unit Operations in Food Processing|
|Drying and Dehydration|
|Radiant and Electrical Energy|
|Fermentation, Microorganisms and Biotechnology|
|Meat, Poultry, and Eggs|
|Fish and Shellfish|
|Cereal Grains, Legumes, and Oilseeds|
|Fruits & Vegetables|
|Fats and Oils|
|Candies and Sweets|
|Environmental Concerns and Processing|
|Regulations and Labeling|
|World Food Needs|
|Careers in Food Science|