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20170705093000.0 |
| 008 |
170528s2003 cau eng |
| 020 |
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|a 0534544924
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| 020 |
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|a 0538451086
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|a 9780534544928
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|a 9780538451086
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| 050 |
0 |
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|a TP370
|b .M87 2003
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| 090 |
0 |
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|a TP370
|b .M87 2003
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| 100 |
1 |
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|a Murano, Peter S. ,
|d 1954- ,
|e author
|
| 245 |
1 |
0 |
|a Understanding food science and technology
|c Peter S. Murano
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| 260 |
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|a Belmont, California :
|b Brooks / Cole Cengage Learning ,
|c c2003
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| 300 |
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|a xviii, 449 p. :
|b ill. ;
|c 28 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Introduction to food science and technology -- 2. Food categories and composition -- 3. Human nutrition and food -- 4. Food chemistry I : functional groups and properties, water and acids -- 5. Food chemistry II : carbohydrates, lipids, proteins -- 6. Food chemistry III : color, flavor and texture -- 7. Food additives, food laws, and dietary supplements -- 8. Understanding dimensions of food processing and preservation : animal products -- 9. Understanding fat, sugar, beverage and plant product processing -- 10. Food microbiology and fermentation -- 11. Food safety -- 12. Food toxicology -- 13. Food engineering -- 14. Food biotechnology -- 15. Sensory evaluation and food product
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| 650 |
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0 |
|a Food
|
| 650 |
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0 |
|a Food industry and trade
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| 999 |
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|a 1000168341
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
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