Food Science - (Food Science Text) 5th Edition by Norman N Potter & Joseph H Hotchkiss (Hardcover)
$89.99 when purchased online
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About this item
Highlights
- Introduction.
- Author(s): Norman N Potter & Joseph H Hotchkiss
- 608 Pages
- Technology, Food Science
- Series Name: Food Science Text
Description
Book Synopsis
Introduction. Food Science as a Discipline. Characteristics of the Food Industry. Constituents of Foods. Properties and Significance. Nutritive Aspects of Food Constituents. Unit Operations in Food Processing. Quality Factors in Foods. Food Deterioration and Its Control. Heat Preservation and Processing. Cold Preservation and Processing. Food Dehydration and Concentration. Irradiation Microwave, and Ohmic Processing of Foods. Fermentation and Other Uses of Microorganisms. Milk and Milk Products. Meat, Poultry, and Eggs. Seafoods. Fats, Oils and Related Products. Cereal, Grains Legumes, and Oil Seeds. Vegetables and Fruits. Beverages. Confectionery and Chocolate Products. Principles of Food Packaging. Food Safety, Risks and Hazards. Governmental Regulation of Food and Nutrition Labeling. Hunger, Technology, and World Food Needs.Dimensions (Overall): 10.2 Inches (H) x 7.3 Inches (W) x 1.6 Inches (D)
Weight: 2.85 Pounds
Suggested Age: 22 Years and Up
Series Title: Food Science Text
Sub-Genre: Food Science
Genre: Technology
Number of Pages: 608
Publisher: Springer
Theme: General
Format: Hardcover
Author: Norman N Potter & Joseph H Hotchkiss
Language: English
Street Date: July 31, 1999
TCIN: 93891500
UPC: 9780834212657
Item Number (DPCI): 247-10-4802
Origin: Made in the USA or Imported
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Shipping details
Estimated ship dimensions: 1.6 inches length x 7.3 inches width x 10.2 inches height
Estimated ship weight: 2.85 pounds
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