Introduction to Food Science and Food Systems, 2nd Edition by Rick Parker and Miriah Pace - 2017

Cengage Learning, 2017. Hardbound. New Book. Hardbound. Parker and Pace present a textbook for high school agriscience and consumer science programs, and for post-secondary students enrolled in a food science course. Within sections on introduction and background, preservation, foods and food products, and related issues, they consider such aspects as nutrition and digestion, quality factors in foods, drying and dehydration, radiant and electrical energy, poultry and eggs, fish and shellfish, fruits and vegetables, fats and oils, environmental concerns and processing, and food and health. (2017 Ringgold, Inc., Portland, OR)