The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.

Introduction to Food Science and Technology

Science & Math

Amerine, Maynard A.

Stewart, G.F.

Technology

Academic Press

<p>The first edition of this book was the winner of the Wine and Food Society André Simon Prize for the best contribution, in English, to the literature of gastronomy, in 1965. For this revised edition the authors have included up-to-date statistical information and new material on grape growing and wine making techniques, reflecting the ever increasing importance of wine in American life.</p>

Wine: An Introduction

Cookbooks, Food & Wine

Singleton, Vernon L.

Beverages & Wine

University of California Press

A fine copy. No dust jacket as issued. First edition. Cloth. Sm. 4to. xx, 294 pp. Vol. 12, Univ. of California Publications: Catalogs and Bibliographies. 3737 publications listed.

A Bibliography on Grapes, Wines, Other Alcoholic Beverages, and Temperance: Works Published in the United States Before 1901 (UC Publications in Catalogs and Bibliographies)

Borg, Axel E.

<p>Describes an approach to wine evaluation, explaining how to rely on the senses of touch, taste, sight, and smell and how to make meaningful judgments about quality</p>

Wines: Their Sensory Evaluation

Roessler, Edward B.

W.H.Freeman & Co.

The Technology of Wine Making

Avi Pub. Co

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