Food science : the biochemistry of food and nutrition.

By:

Mehas, Kay Yockey

Contributor(s):

Rodgers, Sharon Lesley

Material type: Text

TextPublication details: New York : McGraw-Hill, 1997.Edition: 3rd edDescription: 399 p. : ill. ; 25 cmISBN:

0026476479
9780026476478

Subject(s):

Food science

NLM classification:

W 1 MF 1997

Summary: Food science is a course that has a variety of applications to your everyday life. By applying What you learn about food and how it affects your body, you may develop a healthier lifestyle than you have had in the past. At the same time, you may find an area of this many-faceted field that you will choose to study further after you leave high school.

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	FNPH LIBRARY	Non-fiction	W 1 MF 1997 (Browse shelf(Opens below))	Available		00187

Includes index.

Food science is a course that has a variety of applications to your everyday life. By applying What you learn about food and how it affects your body, you may develop a healthier lifestyle than you have had in the past. At the same time, you may find an area of this many-faceted field that you will choose to study further after you leave high school.

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