Food science / Norman N. Potter.
Tipo de material:
TextoDetalles de publicación: Westport, Conneticut : Avi, 1973.Descripción: 706 p. ; 23 cmTema(s): Clasificación LoC:- TP370 .P68 1973
Contenidos:
1. Introduction: defining food science.--2. Magnitude, division, and interdependent activities of the food industry.--3. Constituents of foods.--4. Nutritive aspects of food constituents.--5. Unit operations of food industry.--6. Quality factors and how they are mesured.--7. Deteriorative factors and their control.--8. heat preservation and processing.--9. Cold preservation and processing.--10. Food dehydration and consentration.
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Estado | Notas | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|
01-Préstamo Interno (Libros)
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Biblioteca de la Unidad Académica de Agricultura | Acervo General | TP370 .P68 1973 | Disponible | Préstamo interno (etiqueta naranja) | 141387 |
1. Introduction: defining food science.--2. Magnitude, division, and interdependent activities of the food industry.--3. Constituents of foods.--4. Nutritive aspects of food constituents.--5. Unit operations of food industry.--6. Quality factors and how they are mesured.--7. Deteriorative factors and their control.--8. heat preservation and processing.--9. Cold preservation and processing.--10. Food dehydration and consentration.