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Principles of Food Science demonstrates how the laws of Science are at work in the preparation of food, both at home and in industry.
The text covers macronutrients, micronutrients, and microcomponents; the positive and negative effects of microbes on foods; and Food preservation and packaging..
By studying nutrients and other Food components, students learn basic chemistry concepts, including the structure of atoms, different forms of energy, and water\'s role as a universal solvent.
Principles of Food Science demonstrates how the laws of Science are at work in the preparation of food, both at home and in industry
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