TY  - BOOK
AU  - Potter, Norman N.
TI  - Food science
SN  - 9781461372639 (pbk)
U1  - 664 
PY  - 1998///
CY  - New York
PB  - Springer
KW  - Technology--Food industry and trade--Food science
N1  - 1.	Introduction: food science as a discipline 
2.	Characteristics of the food industry 
3.	Constituents of foods: properties and significance 
4.	Nutritive aspects of food constituents 
5.	Unit operations in food processing 
6.	Quality factors in food 
7.	Food deterioration and its control 
8.	Heat preservation and processing 
9.	Cold preservation and processing 
10.	Food dehydration and concentration 
11.	Irradiation, microwave, and ohmic processing of foods


ER  -