Food Science, Fifth Edition

by Norman N. Potter and Joseph H. Hotchkiss

Book Overview

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0412064510
• ISBN13: 9780412064517
• Release Date: January 1806
• Publisher: Springer
• Length: 608 Pages
• Weight: 2.92 lbs.
• Dimensions: 1.5" x 7.3" x 10.3"
• Age Range: 18 years and up
• Grade Range: Postsecondary

Customer Reviews

Food Science

This book was nominated for the referencebook for my Masters of Food Science and technology to the "Principles of food science" subject/course. Contents of this book is very informative and useful for a beginner in food science. It helped me lot to get a good grade of my course work.

Milestone reference text!

Conceptually this book became a truly essential consult book and invaluable reference for all those involved in a real Food Engineering. In twenty four chapters Potter clasps the main themes concerned with this passionate science: conservation and processing foods through the heat, refrigeration. Dehydration and concentration of aliments. An invaluable guide and continuous learning process around the accurate temperature to preserve fruits, cereals, fishes, fruits, vegetables, beverages and all kind of meats. Go for this. It will be very helpful for Industrial and Chemical Engineers and obviously for Pre Grade students.

Excellent

Excellent textbook for students.