Food Bites

The Science of the Foods We Eat

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Chemistry, General Chemistry
Cover of the book Food Bites by Richard W Hartel, AnnaKate Hartel, Springer New York
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Richard W Hartel, AnnaKate Hartel ISBN: 9780387758459
Publisher: Springer New York Publication: March 1, 2009
Imprint: Copernicus Language: English
Author: Richard W Hartel, AnnaKate Hartel
ISBN: 9780387758459
Publisher: Springer New York
Publication: March 1, 2009
Imprint: Copernicus
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Springer New York

Cover of the book Thyroid Hormone Disruption and Neurodevelopment by Richard W Hartel, AnnaKate Hartel
Cover of the book Topics in Statistical Simulation by Richard W Hartel, AnnaKate Hartel
Cover of the book Local Homotopy Theory by Richard W Hartel, AnnaKate Hartel
Cover of the book Computers in Private Practice Management by Richard W Hartel, AnnaKate Hartel
Cover of the book Hyponatremia by Richard W Hartel, AnnaKate Hartel
Cover of the book Process Analytical Technology for the Food Industry by Richard W Hartel, AnnaKate Hartel
Cover of the book US Programs Affecting Food and Agricultural Marketing by Richard W Hartel, AnnaKate Hartel
Cover of the book Statistics and Analysis of Scientific Data by Richard W Hartel, AnnaKate Hartel
Cover of the book Neurochemical Mechanisms in Disease by Richard W Hartel, AnnaKate Hartel
Cover of the book Handbook of Anticancer Pharmacokinetics and Pharmacodynamics by Richard W Hartel, AnnaKate Hartel
Cover of the book Variceal Hemorrhage by Richard W Hartel, AnnaKate Hartel
Cover of the book Evaluating Mental Health Disability in the Workplace by Richard W Hartel, AnnaKate Hartel
Cover of the book Advances in Computational Biology by Richard W Hartel, AnnaKate Hartel
Cover of the book Health and Animal Agriculture in Developing Countries by Richard W Hartel, AnnaKate Hartel
Cover of the book Residue Reviews by Richard W Hartel, AnnaKate Hartel
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy