No. de Sistema: ( 284559 ) Clasificación LC: ( TP370 .P68 1973)
Autor: Potter, Norman N.
Título: Food science /
Responsabilidad: Norman N. Potter.
Pie de imprenta: Westport, Conneticut : Avi, 1973.
Descripción física: 706 p. ; 23 cm.

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.
Temas - Términos temáticos (Subjects--Topical Terms):

Tecnología de alimentos

Alimentos-Industria y comercio

Ítems:
Código de barras: [ 141387 ] Biblioteca: [ Biblioteca de la Unidad Académica de Agricultura ] Colección/Fondo: [Acervo General] Tipo de ítem: [ 01-Préstamo Interno (Libros) ]