Intended for students this book deals with the fundamentals of chemistry, physics and biology, the application of science, an introduction to the latest catering equipment and the scientific factors that affect the equipment's performance. Included are exercises to test student's knowledge.
Sprache
Verlagsort
Zielgruppe
Für die Erwachsenenbildung
Illustrationen
illustrations, diagrams, photographs, index
Maße
Höhe: 220 mm
Breite: 140 mm
Gewicht
ISBN-13
978-0-7134-5445-1 (9780713454451)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
The importance of catering technology; chemical structure and reactions; kinetic theory of matter; the properties of solutions; food molecules; micro-organisms, structure and growth; food-poisoning and food hygiene; the structure of food materials; electricity, light and heat.
