您的位置: 首頁 > 食品科學精要

食品科學精要

 

Essentials of Food Science
食品科學精要
ISBN:9781461491378  
叢書名:  
作者:  
類別:教材  
出版社:Springer  
開本: 版次:
頁數: 裝幀:平裝
文種:英文 出版日期:
零售價格:53.99 原幣定價:GBP

作者簡介

   

內容簡介

   

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.

The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow.

Proteins in Food,  Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented.

目   次

   

序言與文摘

   
 
 

 

三人麻将哪里的打法 江苏十一选五今天结 十一选五玩法介绍 十分快三是骗局吗 广东快乐十分开 加拿大快8开奖能作弊吗 北京pk拾缩水软件 福彩3d精英高手论坛网址 七乐彩2020010开奖时间 2014排列五全年开奖号 澳洲5分彩开奖记录