000			02180cam a2200397 a 4500
001			32347429
003			OCoLC
005			20201128090919.0
008			950403s1995 nyua b 001 0 eng
010			_a 95016000
015			_aGB95-59794
020			_a0412064510 (alk. paper)
020			_a9780412064517 (alk. paper)
020			_aO1904041641-0 (cloth : alk. paper)
020			_aO1904041641-0 (cloth : alk. paper)
040			_aDLC _beng _cDLC _dAGL _dUKM _dIAX _dNLGGC _dBTCTA _dYDXCP _dNCCSL _dDEBBG _dZWZ _dTULIB _dOCLCO
050	0	0	_aTP370 _b.P58 1995
070	0		_aTP370.P58 _b1995
072		0	_aE700
082	0	0	_a664 _220
096			_aTP 370 P868f 1995
100	1		_aPotter, Norman N.
245	1	0	_aFood Science _cNorman N. Potter, Joseph H. Hotchkiss.
250			_a7th ed.
260			_aNew York : _bChapman & Hall, _cc1996
300			_axiii, 608 p. : _bill. ; _c27 cm.
490	1		_aFood science texts series
504			_aIncludes bibliographical references and index.
505	0		_aCh. 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.
650		0	_aFood industry and trade.
650	1	2	_aFood Technology.
650	1	2	_aFood-Processing Industry.
700	1		_aHotchkiss, Joseph H.
830		0	_aFood science texts series.
942			_2ddc _cBK
999			_c240 _d224