Potter, Norman N. <br/><br/>
Food Science  
Norman N. Potter, Joseph H. Hotchkiss. 
 - 7th ed. 
 - New York :  Chapman & Hall,  c1996 
 - xiii, 608 p. :  ill. ;  27 cm. 
 - Food science texts series .
 - Food science texts series. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0412064510 (alk. paper) 9780412064517 (alk. paper) O1904041641-0 (cloth : alk. paper) O1904041641-0 (cloth : alk. paper) 
<br/><br/><label>LCCN: </label>95016000 
<br/><br/><label>Nat. Bib. No.: </label>GB95-59794 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade.<br/>Food Technology.<br/>Food-Processing Industry.
<br/><br/><label>LC Class. No.: </label>TP370  / .P58 1995 
<br/><br/><label>Dewey Class. No.: </label>664 
<br/><br/><label>National Agricultural Library Call No.: </label>TP370.P58  / 1995