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Foods: Experimental Perspectives (6th Edition) Hardcover – August 9, 2007

ISBN-13: 978-0131568532 ISBN-10: 0131568531 Edition: 6th

15 New from $30.00 21 Used from $36.45 1 Collectible from $120.22
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Hardcover, August 9, 2007
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Foods: Experimental Perspectives (7th Edition)
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Product Details

  • Hardcover: 544 pages
  • Publisher: Prentice Hall; 6 edition (August 9, 2007)
  • Language: English
  • ISBN-10: 0131568531
  • ISBN-13: 978-0131568532
  • Product Dimensions: 8 x 1.1 x 10.2 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #148,258 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Food safety, food preservation, and food additives are very important issues in the food industry. The author should be commended for including these topics. The chapters are up-to-date and very well-written."-Kwaku Addo, University of Kentucky "I feel this is one of the best approaches to the organization and presentation of material I have seen."-Frost Steele, Brigham Young University --This text refers to an out of print or unavailable edition of this title.

From the Publisher

A comprehensive introduction to food science and its chemical and physical bases. The author's accessible, student-friendly approach guides students through complex subject matter toward the clear understanding of food that is needed for success in university laboratory work and careers in food science. The Third Edition has been completely updated and expanded to examine in particular current concerns about food safety and recent research about water. --This text refers to an out of print or unavailable edition of this title.

Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews

4 of 5 people found the following review helpful By Michael A. Duvernois on September 21, 2009
Format: Hardcover Verified Purchase
I found this to be an interesting and useful book for a cook outside of the professional cooking arena. It seems like a sound textbook, but I used it independently. I have paired this thick tome with the thin The Science of Cooking for what seems to me to be a nearly perfect pairing. Barham hits from the science side, you really understand what's happening physically, and McWilliams comes in from the culinary side tackling the same issues. Solid science and good cooking.
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By D. Maurey on September 10, 2013
Format: Hardcover Verified Purchase
Needed it for school and has some interesting concepts and useful information for the future with my career - something I can always refer back to when I need it.
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0 of 1 people found the following review helpful By Hunnie219 on April 9, 2012
Format: Hardcover Verified Purchase
this was the best priced book i have bought this quarter. because i have to buy books every 10 weeks it is great to be able to find competitive prices. the book cam a few days after ordering, which was two weeks earlier than estimated. i am very pleased with the service and timely manner in which they shipped my items.
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0 of 1 people found the following review helpful By Sean on November 21, 2010
Format: Hardcover Verified Purchase
This was the first time I had bought a textbook off of Amazon and from this company in particular. They had the best price on this book. It was brand new and was delivered on time. I would recommend this company for all of your textbook needs. You will save money!
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0 of 1 people found the following review helpful By Skeitz on April 24, 2014
Format: Hardcover Verified Purchase
It's a text book. I only bought it because I had to and nothing more. It got me through the class and had some helpful information but other than that it is exactly what it is, "a text book"
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