Principles of Food Science
商品資訊
ISBN13：9781619604360
出版社：Goodheart-Willcox Pub
作者：Janet D. Ward
出版日：2013/05/21
裝訂／頁數：精裝／880頁
規格：27.9cm*21.6cm*3.8cm (高/寬/厚)
定價
：NT$ 6960 元若需訂購本書，請電洽客服 02-25006600[分機130、131]。
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Principles of Food Science demonstrates how the laws of science are at work in the preparation of food, both at home and in industry. By studying nutrients and other food components, students learn basic chemistry concepts, including the structure of atoms, different forms of energy, and water’s role as a universal solvent. The text covers macronutrients, micronutrients, and microcomponents; the positive and negative effects of microbes on foods; and food preservation and packaging.
- Over 60 experiments in the textbook and in the corresponding Lab Manual/Workbook provide hands-on learning opportunities for students.
- College and career readiness activities provide cross-curricular learning experiences in addition to developing critical thinking skills and language acquisition.
- Lessons stress the importance of lab safety, attention to detail, and high ethical standards.
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