Description
Pearson Foods Experimental Perspectives 2001 Edition by Professor Emeritus R.D. Ph.D. Margaret McWilliams
For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments.This comprehensive text focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and student-friendly approach guides students clearly through complex subject matter and motivates learning.