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Food science / Norman N. Potter & Joseph H. Hotchkiss

By: Material type: TextTextPublication details: New York : Springer, 1998Edition: 5th edDescription: 608 pISBN:
  • 9781461372639 (pbk)
Subject(s): DDC classification:
  • 664 P851
Contents:
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
List(s) this item appears in: New Arrivals FY 2022-23 | Technology FY 2022-23
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Holdings
Item type Current library Call number Status Date due Barcode
Books Books UE-Central Library 664 P851 (Browse shelf(Opens below)) Available T17072
Books Books UE-Central Library 664 P851 (Browse shelf(Opens below)) Available T17073
Books Books UE-Central Library 664 P851 (Browse shelf(Opens below)) Available T17074

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

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