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Food Science [[electronic resource] ] : Fifth Edition / / by Norman N. Potter, Joseph H. Hotchkiss
| Food Science [[electronic resource] ] : Fifth Edition / / by Norman N. Potter, Joseph H. Hotchkiss |
| Autore | Potter Norman N |
| Edizione | [5th ed. 1995.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1995 |
| Descrizione fisica | 1 online resource (XV, 608 p.) |
| Disciplina |
641.3
664 |
| Collana | Food Science Text Series |
| Soggetto topico |
Food—Biotechnology
Chemistry Food Science Chemistry/Food Science, general |
| ISBN | 1-4615-4985-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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 Foods -- 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 -- 12 Fermentation and Other Uses of Microorganisms -- 13 Milk and Milk Products -- 14 Meat, Poultry, and Eggs -- 15 Seafoods -- 16 Fats, Oils, and Related Products -- 17 Cereal, Grains, Legumes, and Oilseeds -- 18 Vegetables and Fruits -- 19 Beverages -- 20 Confectionery and Chocolate Products -- 21 Principles of Food Packaging -- 22 Food Processing and the Environment -- 23 Food Safety, Risks, and Hazards -- 24 Governmental Regulation of Food and Nutrition Labeling -- 25 Hunger, Technology, and World Food Needs. |
| Record Nr. | UNINA-9910478942103321 |
Potter Norman N
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1995 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food Science [[electronic resource] ] : Fifth Edition / / by Norman N. Potter, Joseph H. Hotchkiss
| Food Science [[electronic resource] ] : Fifth Edition / / by Norman N. Potter, Joseph H. Hotchkiss |
| Autore | Potter Norman N |
| Edizione | [5th ed. 1995.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1995 |
| Descrizione fisica | 1 online resource (XV, 608 p.) |
| Disciplina |
641.3
664 |
| Collana | Food Science Text Series |
| Soggetto topico |
Food—Biotechnology
Chemistry Food Science Chemistry/Food Science, general |
| ISBN | 1-4615-4985-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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 Foods -- 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 -- 12 Fermentation and Other Uses of Microorganisms -- 13 Milk and Milk Products -- 14 Meat, Poultry, and Eggs -- 15 Seafoods -- 16 Fats, Oils, and Related Products -- 17 Cereal, Grains, Legumes, and Oilseeds -- 18 Vegetables and Fruits -- 19 Beverages -- 20 Confectionery and Chocolate Products -- 21 Principles of Food Packaging -- 22 Food Processing and the Environment -- 23 Food Safety, Risks, and Hazards -- 24 Governmental Regulation of Food and Nutrition Labeling -- 25 Hunger, Technology, and World Food Needs. |
| Record Nr. | UNINA-9910789225503321 |
|
Potter Norman N
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1995 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food Science [[electronic resource] ] : Fifth Edition / / by Norman N. Potter, Joseph H. Hotchkiss
| Food Science [[electronic resource] ] : Fifth Edition / / by Norman N. Potter, Joseph H. Hotchkiss |
| Autore | Potter Norman N |
| Edizione | [5th ed. 1995.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1995 |
| Descrizione fisica | 1 online resource (XV, 608 p.) |
| Disciplina |
641.3
664 |
| Collana | Food Science Text Series |
| Soggetto topico |
Food—Biotechnology
Chemistry Food Science Chemistry/Food Science, general |
| ISBN | 1-4615-4985-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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 Foods -- 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 -- 12 Fermentation and Other Uses of Microorganisms -- 13 Milk and Milk Products -- 14 Meat, Poultry, and Eggs -- 15 Seafoods -- 16 Fats, Oils, and Related Products -- 17 Cereal, Grains, Legumes, and Oilseeds -- 18 Vegetables and Fruits -- 19 Beverages -- 20 Confectionery and Chocolate Products -- 21 Principles of Food Packaging -- 22 Food Processing and the Environment -- 23 Food Safety, Risks, and Hazards -- 24 Governmental Regulation of Food and Nutrition Labeling -- 25 Hunger, Technology, and World Food Needs. |
| Record Nr. | UNINA-9910813107303321 |
|
Potter Norman N
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1995 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||