Introduction to food science / Rick Parker.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 0766813142
- TP 370 P33 2003
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Préstamo | Biblioteca Pedro Arrupe | Acervo | TP 370 P33 2003 (Browse shelf(Opens below)) | Available | 086425 |
Incluye referencias bibliográficas e índice.
Chapter 1: Overview of Food Science -- Chapter 2: Review of Chemistry -- Chapter 3: Chemistry of Foods -- Chapter 4: Nutrition and Digestion -- Chapter 5: Food Composition -- Chapter 6: Quality Factors in Foods -- Chapter 7: Unit Operations in Food Processing -- Chapter 8: Food Deterioration -- Chapter 9: Heat -- Chapter 10: Cold -- Chapter 11: Drying and Dehydration -- Chapter 12: Radiant and Electrical Energy -- Chapter 13: Fermentation, Microorganisms and Biotechnology --
Chapter 14: Chemicals -- Chapter 15: Packaging -- Chapter 16: Milk -- Chapter 17: Meat, Poultry, and Eggs -- Chapter 18: Fish and Shellfish -- Chapter 19: Cereal Grains, Legumes, and Oilseeds -- Chapter 20: Fruits & Vegetables -- Chapter 21: Fats and Oils -- Chapter 22: Candies and Sweets -- Chapter 23: Beverages -- Chapter 24: Environmental Concerns and Processing -- Chapter 25: Food Safety -- Chapter 26: Regulations and Labeling -- Chapter 27: World Food Needs -- Chapter 28: Careers in Food Science.
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