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FOOD SCIENCE: THE BIOCHEMISTRY OF FOOD & NUTRITION, 4TH By Mcgraw-hill Education
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- Buy It NowFOOD SCIENCE: THE BIOCHEMISTRY OF FOOD & NUTRITION, 4TH By Mcgraw-hill Education
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Located in: Coleman, Texas, United States
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Estimated between Fri, Jun 21 and Tue, Jun 25 to 43230
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eBay item number:155719125261
Item specifics
- Condition
- Subject Area
- Technology & Engineering, Juvenile Nonfiction
- Book Title
- Food Science: The Biochemistry of Food & Nutrition, 4th Edition
- ISBN-10
- 0078226031
- Subject
- Cooking & Food, Food Science, Health & Daily Living / Diet & Nutrition
- ISBN
- 9780078226038
- Publication Name
- Food Science : the Biochemistry of Food and Nutrition
- Item Length
- 11.2 in
- Publisher
- McGraw-Hill Higher Education
- Publication Year
- 2002
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 0.9 in
- Educational Level
- High School, Elementary School
- Item Width
- 8.6 in
- Item Weight
- 40.1 Oz
- Number of Pages
- 496 Pages
About this product
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
Publication Name
Food Science : the Biochemistry of Food and Nutrition
Format
Hardcover
Language
English
Educational Level
High School, Elementary School
Subject
Cooking & Food, Food Science, Health & Daily Living / Diet & Nutrition
Publication Year
2002
Type
Textbook
Subject Area
Technology & Engineering, Juvenile Nonfiction
Number of Pages
496 Pages
Dimensions
Item Length
11.2 in
Item Height
0.9 in
Item Width
8.6 in
Item Weight
40.1 Oz
Additional Product Features
Edition Number
4
Age Range
14-17
Number of Volumes
2 Vols.
Grade from
Ninth Grade
Grade to
Twelfth Grade
Edition Description
Student Edition
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
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:155719125261
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Coleman, Texas, United States
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| Shipping and handling | To | Service | Delivery*See Delivery notes |
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