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2 Reviews
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3 of 3 people found the following review helpful:
4.0 out of 5 stars
Technical hand book for understanding food,
Amazon Verified Purchase(What's this?)
This review is from: Essentials of Food Science (Food Science Text Series) (Paperback)
I purchased this book to accompany McGee "on Food and Cooking" and although it was interesting and thorough, the book should be considerd by advanced users. The book touches on chemical composition as opposed to functionality as it applies to cooking.
5.0 out of 5 stars
A very good book for introduction of food science,
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This review is from: Essentials of Food Science (Food Science Text Series) (Paperback)
Although this book introduced itself as a book for non food science majors (e.g. nutrition or nursing), I have a M.S. degree in Food Science and still find it useful. It has a broad coverage in Food Science, and give you some explanation of food chemistry. If you want to know more about the chemistry, you can then refer to books of CHO chem, protein Chem or lipid Chem.Very good book, easy to understand, enjoyable to read. |
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Essentials of Food Science (Food Science Text Series) by Vickie Vaclavik (Paperback - May 31, 2003)
Used & New from: $17.74
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