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Food Science
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Author(s):
Norman N. Potter
,
Joseph H. Hotchkiss
Publication date
(Print):
1995
Publisher:
Springer US
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Book
ISBN (Print):
978-1-4613-7263-9
ISBN (Electronic):
978-1-4615-4985-7
Publication date (Print):
1995
DOI:
10.1007/978-1-4615-4985-7
SO-VID:
8d3c3d2b-cb36-479b-8fe0-d042f2795c72
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Book chapters
pp. 1
Introduction: Food Science as a Discipline
pp. 13
Characteristics of the Food Industry
pp. 24
Constituents of Foods: Properties and Significance
pp. 46
Nutritive Aspects of Food Constituents
pp. 69
Unit Operations in Food Processing
pp. 90
Quality Factors in Foods
pp. 113
Food Deterioration and its Control
pp. 138
Heat Preservation and Processing
pp. 163
Cold Preservation and Processing
pp. 200
Food Dehydration and Concentration
pp. 245
Irradiation, Microwave, and Ohmic Processing of Foods
pp. 264
Fermentation and Other Uses of Microorganisms
pp. 279
Milk and Milk Products
pp. 316
Meat, Poultry, and Eggs
pp. 345
Seafoods
pp. 359
Fats, Oils, and Related Products
pp. 381
Cereal Grains, Legumes, and Oilseeds
pp. 409
Vegetables and Fruits
pp. 437
Beverages
pp. 464
Confectionery and Chocolate Products
pp. 478
Principles of Food Packaging
pp. 514
Food Processing and the Environment
pp. 532
Food Safety, Risks and Hazards
pp. 559
Governmental Regulation of Food and Nutrition Labeling
pp. 577
Hunger, Technology, and World Food Needs
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