The science and technology of foods
Publication details: Hampshire: Forbes publications, 2009Edition: 5th EdDescription: 310pISBN: 9781899527083Subject(s): Food processing | Food composition | Food preparation | Food preservation | Product developmentLOC classification: TP370Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TP370 PRO (Browse shelf(Opens below)) | 1 | Available | 191109 | |
Book - Standard loan | CAFRE Loughry Library | TP370 PRO (Browse shelf(Opens below)) | 2 | Available | 191110 | |
Book - Standard loan | CAFRE Loughry Library | TP370 PRO (Browse shelf(Opens below)) | 3 | Available | 191111 | |
Book - Standard loan | CAFRE Loughry Library | TP370 PRO (Browse shelf(Opens below)) | 4 | Available | 191112 | |
Book - Standard loan | CAFRE Loughry Library | TP370 PRO (Browse shelf(Opens below)) | 5 | Available | 191107 | |
REFERENCE | CAFRE Loughry Library | TP370 PRO (Browse shelf(Opens below)) | 6 | Not for loan | 191108 |
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TP370 PRO The science and technology of foods | TP370 PRO Processing and preserving foods | TP370 PRO The science and technology of foods | TP370 PRO The science and technology of foods | TP370 PRO The science and technology of foods | TP370 PRO The science and technology of foods | TP370 PRO The science and technology of foods |
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
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