潍坊科技学院图书馆书目检索系统

Online Public Access Catalogue

题名/责任者:

Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian.

版本说明:

3rd ed.

出版发行项:

New York, NY : Springer, 2008.

ISBN:

9780387699394

ISBN:

0387699392

载体形态项:

xvii, 571 pages : illustrations ; 26 cm

丛编说明:

Food science text series

个人责任者:

Vaclavik, Vickie, author

附加个人名称:

Christian, Elizabeth W.

论题主题:

Food-Analysis.

论题主题:

Food-Composition.

论题主题:

Nutrition.

论题主题:

Nutritional Physiological Phenomena

论题主题:

Aliments-Analyse.

论题主题:

Nutrition.

论题主题:

Food-Analysis.

论题主题:

Food-Composition.

论题主题:

Nutrition.

中图法分类号:

TS207.3

书目附注:

Includes bibliographical references and index.

摘要附注:

"Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information. The third edition of this classic text is designed with a user-friendly approach to Food Science for the non-major. Thoroughly updated, the begins with an Introduction to Food Components - quality and water. Next it addresses carbohydrates - including starches, pectins and gums, breads and pasta, vegetables and fruits. Proteins - meats, poultry, fish, beans, eggs, milk and milk products are presented, followed by fats and emulsions. Sugars and sweeteners are discused, as are baked products, the latter of which builds upon basic food component knowledge."--Back cover.

豆瓣简介：