TY  - BOOK
AU  - Potter,Norman N.
AU  - Hotchkiss,Joseph H.
TI  - Food Science 
T2  - Food science texts series
SN  - 0412064510 (alk. paper)
AV  - TP370 .P58 1995
U1  - 664 20
PY  - 1996///
CY  - New York
PB  - Chapman & Hall
KW  - Food industry and trade
KW  - Food Technology
KW  - Food-Processing Industry
N1  - 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
ER  -