The science and technology of foods

By: Proudlove, R. KPublication details: Hampshire: Forbes publications, 2009Edition: 5th EdDescription: 310pISBN: 9781899527083Subject(s): Food processing | Food composition | Food preparation | Food preservation | Product developmentLOC classification: TP370
Contents:
The composition of foods - Water, Carbohydrates, Lipids (Fats), Proteins, Minerals, Vitamins, Pigments, Flavours, Ingredients & Additives. Commodities & raw materials - Dairy products; Meat, Fish, Poultry & Eggs; Fruit & Vegetables; Cereals & Baked Products; Beverages; Chocolate & Confectionary; microbiology. Handling & Preparation of food raw materials - Storage of raw materials, Cleaning, sorting & grading; Size reduction & mixing; Filtration & blanching. Preservation processes - Heat processing; Freezing; Dehydration; Irradation of foods; Packaging. Product analysis & the consumer - Product analysis; Consumer product management; Food control & modification
List(s) this item appears in: Loughry Food Manufacture
    Average rating: 0.0 (0 votes)
Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library

Opening Hours

Day    
Monday 09:00 - 16:30 17:30 - 20:30
Tuesday 09:00 - 16:30 17:30 - 20:30
Wednesday 09:00 - 16:30 17:30 - 20:30
Thursday 09:00 - 16:30 17:30 - 20:30
Friday Closed Closed
TP370 PRO (Browse shelf (Opens below)) 1 Available 191109
Book - Standard loan CAFRE Loughry Library

Opening Hours

Day    
Monday 09:00 - 16:30 17:30 - 20:30
Tuesday 09:00 - 16:30 17:30 - 20:30
Wednesday 09:00 - 16:30 17:30 - 20:30
Thursday 09:00 - 16:30 17:30 - 20:30
Friday Closed Closed
TP370 PRO (Browse shelf (Opens below)) 2 Available 191110
Book - Standard loan CAFRE Loughry Library

Opening Hours

Day    
Monday 09:00 - 16:30 17:30 - 20:30
Tuesday 09:00 - 16:30 17:30 - 20:30
Wednesday 09:00 - 16:30 17:30 - 20:30
Thursday 09:00 - 16:30 17:30 - 20:30
Friday Closed Closed
TP370 PRO (Browse shelf (Opens below)) 3 Available 191111
Book - Standard loan CAFRE Loughry Library

Opening Hours

Day    
Monday 09:00 - 16:30 17:30 - 20:30
Tuesday 09:00 - 16:30 17:30 - 20:30
Wednesday 09:00 - 16:30 17:30 - 20:30
Thursday 09:00 - 16:30 17:30 - 20:30
Friday Closed Closed
TP370 PRO (Browse shelf (Opens below)) 4 Available 191112
Book - Standard loan CAFRE Loughry Library

Opening Hours

Day    
Monday 09:00 - 16:30 17:30 - 20:30
Tuesday 09:00 - 16:30 17:30 - 20:30
Wednesday 09:00 - 16:30 17:30 - 20:30
Thursday 09:00 - 16:30 17:30 - 20:30
Friday Closed Closed
TP370 PRO (Browse shelf (Opens below)) 5 Available 191107
REFERENCE CAFRE Loughry Library

Opening Hours

Day    
Monday 09:00 - 16:30 17:30 - 20:30
Tuesday 09:00 - 16:30 17:30 - 20:30
Wednesday 09:00 - 16:30 17:30 - 20:30
Thursday 09:00 - 16:30 17:30 - 20:30
Friday Closed Closed
TP370 PRO (Browse shelf (Opens below)) 6 Not for loan 191108

The composition of foods - Water, Carbohydrates, Lipids (Fats), Proteins, Minerals, Vitamins, Pigments, Flavours, Ingredients & Additives. Commodities & raw materials - Dairy products; Meat, Fish, Poultry & Eggs; Fruit & Vegetables; Cereals & Baked Products; Beverages; Chocolate & Confectionary; microbiology. Handling & Preparation of food raw materials - Storage of raw materials, Cleaning, sorting & grading; Size reduction & mixing; Filtration & blanching. Preservation processes - Heat processing; Freezing; Dehydration; Irradation of foods; Packaging. Product analysis & the consumer - Product analysis; Consumer product management; Food control & modification

There are no comments on this title.

to post a comment.

Powered by Koha