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The Science of Food
The Science of Food
Author: Marion Bennion
Food preparation and processing have been undergoing many changes in recent years, since both the food industry and the average consumer have become more sophisticated in their knowledge and approach to food. Economic and political factors have further influenced food manufacture and consumption, so not only is food complex in its chemical compo...  more »
ISBN-13: 9780064535328
ISBN-10: 0064535320
Publication Date: 12/31/1998
Pages: 608
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Publisher: HarperCollins
Book Type: Hardcover
Other Versions: Paperback
Members Wishing: 0
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