Elementary food science
Hopwood, Roy
Elementary food science created by Roy Hopwood - ed. - London G. Bell & Sons 1975 - 133 pages
Includes bibliographical references and index
Chapter 1 Science and the student, 2 - Changes the matter, 3 - Mass, density and pressure, 4 - Work and energy, 5 - Work and energy, 6 - Temperature and heat quantity, 6 - Elementary nature of light, 7 - Magnetism and electricity, 8 - Chemical forces in compounds, 9 - Impportant elements and related compounds, 10 - Methods of analysis, 11 - Living cell, 12 - Characteristics of micro-oranisms, 13 - Use of the microscope, 14 - Nutrients and digestion.
071351907X
Food industry and trade
Food handling
Elementary food science created by Roy Hopwood - ed. - London G. Bell & Sons 1975 - 133 pages
Includes bibliographical references and index
Chapter 1 Science and the student, 2 - Changes the matter, 3 - Mass, density and pressure, 4 - Work and energy, 5 - Work and energy, 6 - Temperature and heat quantity, 6 - Elementary nature of light, 7 - Magnetism and electricity, 8 - Chemical forces in compounds, 9 - Impportant elements and related compounds, 10 - Methods of analysis, 11 - Living cell, 12 - Characteristics of micro-oranisms, 13 - Use of the microscope, 14 - Nutrients and digestion.
071351907X
Food industry and trade
Food handling