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" Food science / "
Norman N. Potter, Joseph H. Hotchkiss.
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BL
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| Record Number
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1045853
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b800223
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| Main Entry
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Potter, Norman N.
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| Title & Author
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Food science /\ Norman N. Potter, Joseph H. Hotchkiss.
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| Edition Statement
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5th ed.
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| Publication Statement
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New York :: Chapman & Hall,, ©1995.
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| Series Statement
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Food science texts series
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| Page. NO
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xiii, 608 pages :: illustrations ;; 27 cm.
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| ISBN
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0412064510
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: 0442013981
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: 9780412064517
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: 9780442013981
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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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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| Subject
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Food industry and trade.
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Food science.
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Aliments.
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Food industry and trade.
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Food science.
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Industrie agro-alimentaire.
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Lebensmittel
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Lebensmittelverarbeitung
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Lebensmittelwissenschaft
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Food Technology.
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Food-Processing Industry.
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Levensmiddelenindustrie.
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Voedselproductie.
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| Dewey Classification
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664
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| LC Classification
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TP370.P58 1995
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| NLM classification
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TP 370 P868f 1995
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58.34bcl
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CHE 500fstub
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HP 00blsrissc
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LEB 001fstub
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OEK 100fstub
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ZE 5600rvk
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| Added Entry
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Hotchkiss, Joseph H.
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