TY  - BOOK
AU  - Cameron, Allan G.
TI  - The science of food and cooking
AV  - TX354 CAM 
PY  - 1982///
CY  - [Place of publication not identified] 
PB  - [Publisher not identified], 
KW  - Food
N1  - "Incorporating the third edition of Food and its functions."; Includes index; Chapter 1 - The need for food - and its nature, 2 - The nature of nutrients, 3 - Digestion and enzymes, 4 - Food and energy, 5 - Body-building foods, 6 - Vitamins, minerals elements and water, 7 - Meal planning and a balanced diet, 8 - Convenience foods, 9 - Food and hygiene, 10 Cooking I: methods and effects on nutrients, 11 - Cooking II: How to cook; some important principles, 12 - Cooking III: Colour, flavour and texture, 13 - Food and the future
N2  - The aim of the book is to present the science of food and cooking in a simple, graphic way that will appeal to any young student who has even an elementary knowledge of general science
ER  -