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Food Science : The Biochemistry of Food and Nutrition Set by Sharon L Rodgers

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結束時間： 2024-05-14 23:02:07
起標價：
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大約HK$ 234.27
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大約HK$ 312.36
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US $13.07（大約 HK$ 102.06） 經濟運送方式. 查看詳情— 運送
所在地：Fairfield, Pennsylvania, 美國
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估計於 5月29日, 三至 6月1日, 六之間送達 運送地點 43230
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Subject
Science
Subject Area
Biochemistry
ISBN
9780078226038
Publication Name
Food Science : the Biochemistry of Food and Nutrition
Item Length
11.2in
Publisher
McGraw-Hill Higher Education
Publication Year
2002
Type
Textbook
Format
Hardcover
Language
English
Item Height
0.9in
Author
Kay Yockey Mehas, Mcgraw-Hill Education Editors, Sharon Lesley Rodgers
Educational Level
High School, Elementary School
Item Width
8.6in
Item Weight
40.1 Oz
Number of Pages
496 Pages

關於產品

Product Information

Enhance your program by offering a Food Science course! This high-interest Food Science text teaches students to use the scientific method as they study the biological and chemical bases of food and nutrition.

Product Identifiers

Publisher
McGraw-Hill Higher Education
ISBN-10
0078226031
ISBN-13
9780078226038
eBay Product ID (ePID)
2406327

Product Key Features

Author
Kay Yockey Mehas, Mcgraw-Hill Education Editors, Sharon Lesley Rodgers
Publication Name
Food Science : the Biochemistry of Food and Nutrition
Format
Hardcover
Language
English
Educational Level
High School, Elementary School
Publication Year
2002
Type
Textbook
Number of Pages
496 Pages

Dimensions

Item Length
11.2in
Item Height
0.9in
Item Width
8.6in
Item Weight
40.1 Oz

Additional Product Features

Age Range
14-17
Number of Volumes
2 Vols.
Grade from
Ninth Grade
Grade to
Twelfth Grade
Edition Description
Student Edition
Edition Number
4
Table of Content
Unit 1 The World of Food Science Chapter 1 What Is Food Science? Chapter 2 Why Study Food Science? Unit 2 The Food Science Lab Chapter 3 Safety and Sanitation Chapter 4 The Scientific Method Chapter 5 Measurement Chapter 6 The Sensory Evaluation of Food Unit 3 Chemistry Foundations Chapter 7 Elements, Compounds, and Mixtures Chapter 8 Chemical Reactions and Physical Changes Chapter 9 Water Chapter 10 Acids and Bases Chapter 11 Energy Unit 4 The Science of Nutrition Chapter 12 Nutrition Basics Chapter 13 Digestion Chapter 14 Metabolism Chapter 15 Carbohydrates Chapter 16 Lipids Chapter 17 Protein Chapter 18 Vitamins and Minerals Unit 5 The Chemistry of Food Chapter 19 Enzymes Chapter 20 Solutions and Colloidal Dispersions Chapter 21 Leavening Agents Chapter 22 The Fermentation of Food Chapter 23 The Biochemistry of Milk Chapter 24 Food Additives Unit 6 The Microbiology of Food Processing Chapter 25 Keeping Food Safe Chapter 26 The Dehydration of Food Chapter 27 The Canning of Food Chapter 28 Food Preservation Technology
Copyright Date
2002
Target Audience
Elementary/High School
Topic
Cooking & Food, Food Science, Health & Daily Living / Diet & Nutrition
Illustrated
Yes
Genre
Technology & Engineering, Juvenile Nonfiction

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