Food Science Norman N. Potter, Joseph H. Hotchkiss.
Series: Food science texts seriesPublication details: New York : Chapman & Hall, c1996Edition: 7th edDescription: xiii, 608 p. : ill. ; 27 cmISBN:- 0412064510 (alk. paper)
- 9780412064517 (alk. paper)
- O1904041641-0 (cloth : alk. paper)
- O1904041641-0 (cloth : alk. paper)
- 664 20
- TP370 .P58 1995
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Books
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FBMPS Seminar Library, USTC General Stacks | 664 | 1 | Available | 12472 |
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.
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