Essentials of food science
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Springer ,
c2014
|
| Edition: | 4th ed |
| Subjects: |
Table of Contents:
- 1. Introduction to food components
- 2. Carbohydrates in food
- 3. Proteins in food
- 4. Fats in food
- 5. Sugars, sweeteners
- 6. Baked products
- 6. Aspects of food processing
- 7. Food safety
- 8. Government regulation of the food supply