{"product_id":"elements-of-food-science","title":"Elements Of Food Science","description":"\u003cp\u003e\u003cspan style=\"color: rgba(65, 64, 66, 1)\"\u003eThis book provides a sound scientific knowledge in food science. It has been written to meet the needs of students in Indian Universities perusing courses in foods, nutrition and allied courses; at the undergraduate and postgraduate levels. The book covers all the necessary topics. The book gives a comprehensive account of foods. It consists of four parts. Part one, constituting (s 1-3), deals mainly with the evaluation of food, colloidal chemistry of the food and sugar cookery. Starch, milk \u0026amp; egg cookery have been discussed in detail in part two (s 4 - 6). Part three (s 7 - 10) throws some light on vegetables, fats, pulses \u0026amp; fortification of foods; whereas the last part ( 11 - 12) deals with meat cookery and food adulteration.\u003c\/span\u003e\u003c\/p\u003e","brand":"MediaPlace","offers":[{"title":"Default Title","offer_id":57194676781438,"sku":"NW9789381450246","price":64.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1379\/1261\/files\/9789381450246.jpg?v=1778548486","url":"https:\/\/mediaplace.com\/en-eu\/products\/elements-of-food-science","provider":"MediaPlace","version":"1.0","type":"link"}