Potter, Norman N. <br/><br/>
Food science 
/ Norman N. Potter & Joseph H. Hotchkiss 
 - 5th ed. 
 - New York :  Springer,  1998 
 - 608 p. 
<br/><br/>1.	Introduction: food science as a discipline <br/>2.	Characteristics of the food industry <br/>3.	Constituents of foods: properties and significance <br/>4.	Nutritive aspects of food constituents <br/>5.	Unit operations in food processing <br/>6.	Quality factors in food <br/>7.	Food deterioration and its control <br/>8.	Heat preservation and processing <br/>9.	Cold preservation and processing <br/>10.	Food dehydration and concentration <br/>11.	Irradiation, microwave, and ohmic processing of foods<br/><br/> 
<br/><br/><label>ISBN: </label>9781461372639 (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Technology--Food industry and trade--Food science
<br/><br/><label>Dewey Class. No.: </label>664  / P851