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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000055291 |
| 005 |
20090325093000.0 |
| 008 |
080302s2005 |
| 020 |
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|a 8120320867
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| 020 |
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|a 9788120320864
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| 090 |
0 |
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|a TP370
|b .S582 2002
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| 100 |
1 |
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|a Sivasankar, B. ,
|e author
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| 245 |
1 |
0 |
|a Food processing and presentation
|c B. Subbalakshmi
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| 260 |
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|a New Delhi :
|b Prentice-Hall of India ,
|c c2005
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| 300 |
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|a xii, 360 p. ;
|c 24cm.
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| 504 |
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|a Includes bibliographical references
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| 505 |
0 |
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|a 1. Introduction -- 2. Water -- 3. Carbohydrates -- 4. Lipids -- 5. Proteins and enzymes -- 6. Vitamins and minerals -- 7. Food colours and flavours -- 8. Food additives -- 9. Microorganisms associated wiyh food -- 10. Fermented foods and food chemicals -- 11. Food borne diseases -- 12. Food spoilage -- 13. Food engineering operations -- 14. Food conversion operations -- 15. Food preservation and use of high temperatures -- 16. Food preservations by evaporation and drying -- 17. Low-temperatures food processing and preservation -- 18. Food preservation by irradiation and allied operations in food industry -- 19. Milk and dairy products -- 20. Vegetables and fruits -- 21. Cereals, legumes and nuts -- 22. Meat and meat products -- 23. Fats and oils -- 24. Beverages -- 25. Sugar, sweeteners, honey and confectionery -- 26. Salt and spices -- 27. Food quality
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| 650 |
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0 |
|a Food industry and trade
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| 650 |
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0 |
|a Food
|x Preservation
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| 999 |
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|a 1000119623
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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