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Food Science, Third Edition (Pergamon International Library of Science, Technology, Engineering Social Studies) ebook

by A. G. Cameron,M. Spencer,G.G. Birch


I have been involved in heat pipe design, fabrication, and testing for almost 30 years.

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The Germination of Seeds book. Published 1982 by Pergamon Press.

Print ISBN: 9780080288543, 0080288545. eText ISBN: 9780080288543, 9781483190440, 1483190447. digital pages viewed over the past 12 months. institutions using Bookshelf across 241 countries.

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Publisher: Pergamon Press, 1977. Food Manufacturer International.

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Published Date: 1st January 1982 . This text first discusses the structure and chemical composition of seeds. This book then explains germination and related concepts, such as factors affecting this process, inhibition and stimulation, and seed metabolism.

The aim of this third edition, as of previous ones, is to give an introductory but up-to-date account of the science of food. The book deals with the nature of food and what happens when it is stored, processed, preserved, cooked, eaten and digested. Coverage is given to the major changes that have occurred over the last decade. The main perspectives of the subject are outlined in a new introductory chapter and recent advances in understanding, such as the new appreciation of the importance of fibre in diet, are emphasized. The book concludes with a discussion of the relationship between the food we eat and health and disease.
Food Science, Third Edition (Pergamon International Library of Science, Technology, Engineering  Social Studies) ebook
Author:
A. G. Cameron,M. Spencer,G.G. Birch
Category:
Agricultural Sciences
Subcat:
EPUB size:
1306 kb
FB2 size:
1236 kb
DJVU size:
1674 kb
Language:
Publisher:
Pergamon; 3 edition (January 15, 1986)
Pages:
175 pages
Rating:
4.2
Other formats:
mbr lit rtf docx
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