Description
Foods: Experimental Perspectives by Margaret McWilliams is an educational textbook exploring the science behind food, including its physical and chemical properties, preparation, storage and safety. It examines food science concepts and research, with practical applications for understanding ingredients, food preservation and the factors that influence food quality.
This sixth edition is suited to students and readers interested in food science, nutrition, food technology and the scientific principles behind cooking and food preparation. Published by Pearson Prentice Hall in 2008, it is a substantial reference book for academic study.
Condition: Good
