//]]>
Item type | Location | Call Number | Status | Notes | Date Due |
---|---|---|---|---|---|
Book | AUM Main Library English Collections Hall | 664 V119 (Browse Shelf) | Available | JBC/2012/7551 | |
Book | AUM Main Library English Collections Hall | 664 V119 (Browse Shelf) | Available | JBC/2012/7551 | |
Book | AUM Main Library English Collections Hall | 664 V119 (Browse Shelf) | Available | JBC/2012/7551 | |
Book | AUM Main Library English Collections Hall | 664 V119 (Browse Shelf) | Available | JBC/2012/7551 | |
Book | AUM Main Library English Collections Hall | 664 V119 (Browse Shelf) | Available | JBC/2012/7551 | |
Book | AUM Main Library English Collections Hall | 664 V119 (Browse Shelf) | Available | JBC/2012/7551 | |
Book | AUM Main Library English Collections Hall | 664 V119 (Browse Shelf) | Available | JBC/2012/7551 | |
Book | AUM Main Library English Collections Hall | 664 V119 (Browse Shelf) | Available | JBC/2013/4711 | |
Book | AUM Main Library English Collections Hall | 664 V119 (Browse Shelf) | Available | JBC/2013/4711 |
664 C748Food selection and preparation : | 664 F686Food engineering, production and analysis / | 664 V119Essentials of food science / | 664 V119Essentials of food science / | 664 V119Essentials of food science / | 664 V119Essentials of food science / |
Includes bibliographical references and index.
Evaluation of food quality -- Water -- Carbohydrates in food : an introduction -- Starches in food -- Pectins and Gums -- Grains : cereal, flour, rice, and pasta -- Vegetables and fruits -- Proteins in food : an introduction -- Meat, poultry, fish, and dried beans -- Eggs and egg products -- Milk and milk products -- Fat and oil products -- Food emulsions and foams -- Sugars, sweeteners, and confections -- Baked products : batters and dough -- Food safety -- Food preservation and processing -- Food additives -- Packaging of food products -- Government regulation of the food supply and labeling -- Appendix A: Biotechnology and genetically modified organisms (GMOs) -- Appendix B: Functional foods -- Appendix C: Nutraceuticals -- Appendix D: Phytochemicals -- Appendix E: Medical foods -- Appendix F: USDA food pyramid -- Appendix G: Food label health claims -- Appendix H: Research chefs association certification as a culinary scientist and more -- Appendix I: Human nutrigenomics.
Also available online.
There are no comments for this item.