机读格式显示(MARC)

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• 008 070730s2008 nyua b 001 0 eng d

• 010 __ |a 2007934033

• 015 __ |a GBA761705 |2 bnb

• 016 7_ |a 013810876 |2 Uk

• 020 __ |a 9780387699394 |q (pbk. ; |q alk. paper)

• 020 __ |a 0387699392 |q (pbk. ; |q alk. paper)

• 020 __ |z 9780387699400 |q (electronic resource)

• 040 __ |a DLC |b eng |c DLC |d S1C |d CUY |d UKM |d YDX |d BAKER |d BTCTA |d OHX |d YDXCP |d WSL |d VP@ |d AGL |d TULIB |d FHF |d OCLCF |d OCLCO |d P4I |d OCLCQ |d NJR |d OCLCQ |d OCLCO |d OCLCL |d IG# |d KZK |d UKMGB |d BO@ |d OCLCL |e rda

• 050 00 |a TX531 |b .V33 2008

• 070 0_ |a TX531 |b .V33 2008

• 082 04 |a 664 |2 22

• 090 __ |a TS207.3/X3=3

• 093 __ |a TS207.3 |2 5

• 100 1_ |a Vaclavik, Vickie, |e author

• 245 10 |a Essentials of food science / |c Vickie A. Vaclavik, Elizabeth W. Christian.

• 250 __ |a 3rd ed.

• 260 __ |a New York, NY : |b Springer, |c 2008.

• 300 __ |a xvii, 571 pages : |b illustrations ; |c 26 cm

• 336 __ |a text |b txt |2 rdacontent

• 337 __ |a unmediated |b n |2 rdamedia

• 338 __ |a volume |b nc |2 rdacarrier

• 490 1_ |a Food science text series

• 504 __ |a Includes bibliographical references and index.

• 520 __ |a "Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information. The third edition of this classic text is designed with a user-friendly approach to Food Science for the non-major. Thoroughly updated, the begins with an Introduction to Food Components - quality and water. Next it addresses carbohydrates - including starches, pectins and gums, breads and pasta, vegetables and fruits. Proteins - meats, poultry, fish, beans, eggs, milk and milk products are presented, followed by fats and emulsions. Sugars and sweeteners are discused, as are baked products, the latter of which builds upon basic food component knowledge."--Back cover.

• 650 _0 |a Food |x Analysis.

• 650 _0 |a Food |x Composition.

• 650 _0 |a Nutrition.

• 650 _2 |a Nutritional Physiological Phenomena

• 650 _6 |a Aliments |x Analyse.

• 650 _6 |a Nutrition.

• 650 _7 |a Food |x Analysis. |2 fast

• 650 _7 |a Food |x Composition. |2 fast

• 650 _7 |a Nutrition. |2 fast

• 700 1_ |a Christian, Elizabeth W.