Food science and quality control

By:

Walter Lara

Material type: Text

TextLanguage: English Publication details: United Kingdom ED-TECH Press 2020Description: xvi,287p. HB 26.1x18.5cmISBN:

9781788821841

Subject(s):

Food Technology

DDC classification:

23 664 LARF

Summary: The association of the book is concocted to encourage viable learning encounters. It is the aim of this book to motivate teachers and students to make use of this knowledge and bring about a change in the health and welfare of our people. It is hoped that this book will help our readers to understand: 1. Functions of foods, which supply our nutritional needs. 2. How to meet human need of nutrients in terms of available foods. 3. Prices are guides of supply and demand and not of their nutritive value.

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Book	St Aloysius PG Library	Food Science and Technology	664 LARF (Browse shelf(Opens below))	Not for loan	PG024213

Total holds: 0

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Previous	664 KHAF Food science and technology	664 KHAF Food science and technology	664 KILD Food and beverage stability and shelf life.	664 LARF Food science and quality control	664 MCCF Food processing technology	664 MUKF Food engineering: process and technology	664 MUKF Food engineering: process and technology	Next

The association of the book is concocted to encourage viable learning encounters. It is the aim of this book to motivate teachers and students to make use of this knowledge and bring about a change in the health and welfare of our people. It is hoped that this book will help our readers to understand: 1. Functions of foods, which supply our nutritional needs. 2. How to meet human need of nutrients in terms of available foods. 3. Prices are guides of supply and demand and not of their nutritive value.

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