Description
Foods: Experimental Perspectives, 8th Edition provides a comprehensive exploration of food science principles through an experimental lens. Designed for students and professionals in culinary arts, food science, and nutrition, this textbook offers a deep dive into the chemical, physical, and biological properties of food. Through hands-on experiments and real-world examples, readers gain a practical understanding of how ingredients interact and how cooking processes affect the final product. Coverage includes food safety, sensory evaluation, food preservation, and the impact of modern technologies on food production. Updated with the latest research and trends, this edition equips readers with the knowledge and skills necessary for success in the dynamic field of food science.
- ISBN-13: 9780134204581
David Merrifield –
My experience with Books Run was good, I mistakenly sent them someone else’s order
Alexandria Jameison –
Quick delivery,
The book was like new even though it was used.
Nanci Keller –
My book came in on time and seems ro be intact. The book was also much less expensive that a new/used copy on Amazon. I’ll probably be ordering again.
Meliza Menjivar –
The book arrived by its expected date and in a really good condition.