Food Bites The Science of the Foods We Eat /

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written...

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Principais autores: Hartel, Richard., Hartel, AnnaKate., SpringerLink (Online service)
Formato: Digital
Publicado em:
Assuntos:
Alimentos -
Análise
Gastronomia.
Química.
Endereço do item:http://dx.doi.org/10.1007/978-0-387-75845-9
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spelling oai:localhost:123456789-1299442023-07-17T15:13:41Z Food Bites The Science of the Foods We Eat / Hartel, Richard. Hartel, AnnaKate. SpringerLink (Online service) Alimentos - Análise Gastronomia. Química. Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller. 0 2022-10-06T07:54:35Z 2022-10-06T07:54:35Z 2008. Digital 664 H327f 9780387758459 198160 http://dx.doi.org/10.1007/978-0-387-75845-9 http://dx.doi.org/10.1007/978-0-387-75845-9
institution Acervo SISBI
collection SIGAA
topic Alimentos -
Análise
Gastronomia.
Química.
spellingShingle Alimentos -
Análise
Gastronomia.
Química.
Hartel, Richard.
Hartel, AnnaKate.
SpringerLink (Online service)
Food Bites The Science of the Foods We Eat /
description Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.
format Digital
author Hartel, Richard.
Hartel, AnnaKate.
SpringerLink (Online service)
author_facet Hartel, Richard.
Hartel, AnnaKate.
SpringerLink (Online service)
author_sort Hartel, Richard.
title Food Bites The Science of the Foods We Eat /
title_short Food Bites The Science of the Foods We Eat /
title_full Food Bites The Science of the Foods We Eat /
title_fullStr Food Bites The Science of the Foods We Eat /
title_full_unstemmed Food Bites The Science of the Foods We Eat /
title_sort food bites the science of the foods we eat /
publishDate 2022
url http://dx.doi.org/10.1007/978-0-387-75845-9
work_keys_str_mv AT hartelrichard foodbitesthescienceofthefoodsweeat
AT hartelannakate foodbitesthescienceofthefoodsweeat
AT springerlinkonlineservice foodbitesthescienceofthefoodsweeat
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