Introducing Food Science, Second Edition, Shewfelt 9781138460430 New..

CRC Press

Introducing Food ScienceAuthor(s): Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke\nFormat: Hardback\nPublisher: Taylor & Francis Ltd, United Kingdom\nImprint: CRC Press\nISBN-13: 9781138460430, 978-1138460430\nSynopsis\nWritten as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. \n\nSee What's New in the Second Edition: \n\nNew chapter Sustainability and Distribution \n\nApproximately 60 new tables and figures \n\nNew section at the end of each chapter with problems / exercises to test comprehension \n\nNow includes a gloss.