Foods : experimental perspectives /: experimental perspectives. ([2014])

• Record Type: Book
• Further Information: Note: Margaret McWilliams.
• Authors: McWilliams, Margaret
• Contents: PART I. RESEARCH PERSPECTIVES 1. Dimensions of Food Studies 2. The Research Process 3. Sensory Evaluation 4. Objective Evaluation PART II. PHYSICAL PERSPECTIVES 5. Water 6. Physical Aspects of Food Preparation PART III. CARBOHYDRATES 7. Overview of Carbohydrates 8. Monosaccharides, Disaccharides, and Sweeteners 9. Starch 10. Vegetables and Fruits PART IV. LIPIDS 11. Overview of Fats and Oils 12. Fats and Oils in Food Products PART V. PROTEINS 13. Overview of Proteins 14. Milk and Milk Products 15. Meat, Fish, and Poultry PART VI. FOOD SUPPLY PERSPECTIVES 19. Food Safety Concerns and Controls 20. Food Preservation 21. Food Additives Bibliography Index.
• Edition: Seventh edition, Pearson new international edition
• Publisher Details: Harlow, England : Pearson
• Publication Date: 2014
• Copyright Date: 2014
• Extent: 1 online resource (ii, 589 pages), illustrations (black and white)
• Subjects: 664/.07; Food -- Composition; Food -- Analysis; Cooking; Food Analysis; Aliments -- Analyse; Cooking; Food -- Analysis; Food -- Composition; Electronic books
• Languages: English
• ISBNs: 1299957285; 9781299957282; 1292020997; 9781292020990; 9781292034249; 1292034246
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.