TY  - BOOK
AU  - Potter, Norman N.
AU  - Hotchkiss, Joseph H.
TI  - Food Science
SN  - 9788123904726 
U1  - 664 
PY  - 1995///, 1996
CY  - New Delhi : 
PB  - CBS Publishers and distributors
KW  - Food and nutrition.
KW  - Food Science
KW  - Food industry and trade.
KW  - Food Technology.
KW  - Food-Processing Industry
N1  - Includes Index; 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 --
Ch. 23. Food Safety, Risks and Hazards --
Ch. 24. Governmental Regulation of Food and Nutrition Labeling --
Ch. 25. Hunger, Technology and World Food Needs
N2  - 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
ER  -