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" Introducing food science / "


Document Type : BL
Record Number : 853808
Main Entry : Shewfelt, Robert L.
Title & Author : Introducing food science /\ Robert L. Shewfelt.
Publication Statement : Boca Raton :: CRC Press,, ©2009.
Page. NO : xvii, 363 pages :: illustrations ;; 24 cm
ISBN : 1587160285
: : 9781587160288
Bibliographies/Indexes : Includes bibliographical references and index.
Contents : Food safety -- Healthiness of foods -- Choosing the food we eat -- Processed foods -- Formulated foods -- Chilled and prepared foods -- Quality assurance -- Product and process development -- Government regulation and basic research -- Food chemistry -- Nutrition -- Food microbiology and biological properties of foods -- Food engineering -- Sensory evaluation.
Abstract : Addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science. This authoritative textbook starts by addressing food issues in the news, from disease outbreaks to the health benefits and detriments associated with international trade. It then outlines the basic principles of food manufacturing and processing techniques with a strong emphasis on unit operations.--COVER.
Subject : Food handling.
Subject : Food industry and trade.
Subject : Food-- Microbiology.
Subject : Food-- Quality control.
Subject : Nutrition.
Subject : Contrôle de qualité.
Subject : Contrôle des produits alimentaires.
Subject : Food handling.
Subject : Food industry and trade.
Subject : Food-- Microbiology.
Subject : Food-- Quality control.
Subject : Industrie alimentaire.
Subject : Lebensmittelwissenschaft
Subject : Législation alimentaire.
Subject : Microbiologie.
Subject : Nutrition.
Subject : Régulation de la production.
Subject : Sécurité alimentaire.
Subject : Etats-Unis d'Amérique.
Dewey Classification : ‭664‬
LC Classification : ‭TP370‬‭.S424 2009‬
NLM classification : ‭58.34‬bcl
: ‭ZE 56000‬rvk
copyhttps://lib.clisel.com/site/catalogue/853808
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