The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.It is suspended in the white, being held in position by the chalazae, and it is a rich source of nutrients, being much more concentrated than egg white. It is roughly one-third fat, one-half water and one-sixth protein; it also contains a supply ofanbsp;...
|Title||:||Fox and Cameron's Food Science, Nutrition & Health, 7th Edition|
|Author||:||Michael EJ Lean|
|Publisher||:||CRC Press - 2006-03-31|