Food Science (Record no. 36655)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01992nam a2200253 a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9788123904726 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 812390472X |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Item number | POT |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Potter, Norman N. |
| 245 ## - TITLE STATEMENT | |
| Title | Food Science |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 5th Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | New Delhi : |
| Name of publisher | CBS Publishers and distributors, |
| Year of publication | c1995, 1996. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | xiii, 608 p.: |
| Other physical details | illustrations; |
| 500 ## - GENERAL NOTE | |
| General note | Includes Index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Ch. 1. Introduction: Food Science as a Discipline --<br/>Ch. 2. Characteristics of the Food Industry --<br/>Ch. 3. Constituents of Foods: Properties and Significance --<br/>Ch. 4. Nutritive Aspects of Food Constituents --<br/>Ch. 5. Unit Operations in Food Processing --<br/>Ch. 6. Quality Factors in Foods --<br/>Ch. 7. Food Deterioration and its Control --<br/>Ch. 8. Heat Preservation and Processing --<br/>Ch. 9. Cold Preservation and Processing --<br/>Ch. 10. Food Dehydration and Concentration --<br/>Ch. 11. Irradiation, Microwave, and Ohmic Processing of Foods --<br/>Ch. 12. Fermentation and Other Uses of Microorganisms --<br/>Ch. 13. Milk and Milk Products --<br/>Ch. 14. Meat, Poultry, and Eggs --<br/>Ch. 15. Seafoods --<br/>Ch. 16. Fats, Oils, and Related Products --<br/>Ch. 17. Cereal, Grains, Legumes, and Oilseeds --<br/>Ch. 18. Vegetables and Fruits --<br/>Ch. 19. Beverages --<br/>Ch. 20. Confectionery and Chocolate Products --<br/>Ch. 21. Principles of Food Packaging --<br/>Ch. 22. Food Processing and the Environment --<br/>Ch. 23. Food Safety, Risks and Hazards --<br/>Ch. 24. Governmental Regulation of Food and Nutrition Labeling --<br/>Ch. 25. Hunger, Technology and World Food Needs. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | This fifth edition has been updated to reflect recent changes in food science and food technology. This book should be of interest to students and professionals in food science and nutrition. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food and nutrition. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food Science. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food industry and trade. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food Technology. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food-Processing Industry. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hotchkiss, Joseph H. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Reference Books |
| Collection code | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|---|
| Reference | Main Library | Main Library | Reference | 06/02/2001 | Purchased | 585.00 | 664 POT | 005708 | Reference Books |