عنوان

Food science /

0412064510

0442013981

9780412064517

9780442013981

b800223

Food science /

[Book]

Norman N. Potter, Joseph H. Hotchkiss.

5th ed.

New York :

Chapman & Hall,

©1995.

xiii, 608 pages :

illustrations ;

27 cm.

Food science texts series

Includes bibliographical references and index.

Ch. 1. Introduction: Food Science as a Discipline -- Ch. 2. Characteristics of the Food Industry -- Ch. 3. Constituents of Foods: Properties and Significance -- Ch. 4. Nutritive Aspects of Food Constituents -- Ch. 5. Unit Operations in Food Processing -- Ch. 6. Quality Factors in Foods -- Ch. 7. Food Deterioration and its Control -- Ch. 8. Heat Preservation and Processing -- Ch. 9. Cold Preservation and Processing -- Ch. 10. Food Dehydration and Concentration -- Ch. 11. Irradiation, Microwave, and Ohmic Processing of Foods -- Ch. 12. Fermentation and Other Uses of Microorganisms -- Ch. 13. Milk and Milk Products -- Ch. 14. Meat, Poultry, and Eggs -- Ch. 15. Seafoods -- Ch. 16. Fats, Oils, and Related Products -- Ch. 17. Cereal, Grains, Legumes, and Oilseeds -- Ch. 18. Vegetables and Fruits -- Ch. 19. Beverages -- Ch. 20. Confectionery and Chocolate Products -- Ch. 21. Principles of Food Packaging -- Ch. 22. Food Processing and the Environment.

0

Food industry and trade.

Food science.

Food Technology.

Food-Processing Industry.

Aliments.

Food industry and trade.

Food science.

Industrie agro-alimentaire.

Lebensmittel

Lebensmittelverarbeitung

Lebensmittelwissenschaft

Levensmiddelenindustrie.

Voedselproductie.

E700

Potter, Norman N.

Hotchkiss, Joseph H.

20201207123639.0

[Book]

Y