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Helen Charley
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Foods: A Scientific Approach Hardcover – 21 August 1997

by Helen Charley (Author), Connie M Weaver (Contributor)
3.8 out of 5 stars 9 ratings
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This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.

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  1. Print length
    582 pages
  2. Language
    English
  3. Publisher
    Prentice Hall
  4. Publication date
    21 August 1997
  5. Dimensions
    20.32 x 3.18 x 24.77 cm
  6. ISBN-10
    0023219513
  7. ISBN-13
    978-0023219511
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Product details

  • Publisher ‏ : ‎ Prentice Hall; 3rd Revised ed. edition (21 August 1997)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 582 pages
  • ISBN-10 ‏ : ‎ 0023219513
  • ISBN-13 ‏ : ‎ 978-0023219511
  • Dimensions ‏ : ‎ 20.32 x 3.18 x 24.77 cm
  • Customer Reviews:
    3.8 out of 5 stars 9 ratings

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Helen Charley

Helen Charley

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3.8 out of 5 stars
9 global ratings

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  • Bailey
    5.0 out of 5 stars Five Stars
    Reviewed in the United States on 28 January 2016
    Verified Purchase
    Easy to follow textbook.
    Report
  • DCMOT
    4.0 out of 5 stars It’s a text book not a casual read.
    Reviewed in the United States on 28 January 2022
    Verified Purchase
    I was looking for a handbook not a text. My bad.
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  • Skeitz
    3.0 out of 5 stars Text Book
    Reviewed in the United States on 24 April 2014
    Verified Purchase
    It's a text book. I only bought it because I had to and nothing more. It got me through the class and had some helpful information but other than that it is exactly what it is, "a text book"
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  • Amazon Customer
    4.0 out of 5 stars Four Stars
    Reviewed in the United States on 9 October 2016
    Verified Purchase
    Well explained, basic scientific principles of common foods
    Report