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Title: Food science / Norman N. Potter, Joseph H. Hotchkiss.
Author: Potter, Norman N. ; Hotchkiss, Joseph H.
Edition: 5th ed.
Year: c1995.
Series: Food science texts series.
Description: xiii, 608 p. : ill. ; 27 cm.
Subject: Food legislation. ; Fermentation. ; Food safety. ; Fruit. ; Food preservation. ; Cereal products. ; Labelling. ; Chocolate. ; Seafoods. ; Cereal grains. ; Food packaging. ; Beverages. ; Dehydration. ; Food industry. ; Legumes. ; Meat. ; Nutrition. ; Meat products. ; Food processing. ; Confectionery. ; Poultry meat. ; Fats. ; Eggs. ; Oilseeds. ; Oils. ; Milk products. ; Irradiation. ; Microwave treatment. ; Vegetables. ; Food technology.
Notes: Includes index.
Includes bibliographical references.
ISBN/ISSN: 0412064510 (alk. paper);
Type: Book
Abstract: 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 P Ch. 23. Food Safety, Risks, and Hazards -- Ch. 24. Governmental Regulation of Food and Nutrition Labeling -- Ch. 25. Hunger, Technology, and World Food Needs.
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