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
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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.

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