Title Introducing food science / Robert L. Shewfelt

Published Boca Raton : CRC Press, [2009] ©2009

Copies

Location	Call no.	Vol.	Availability
MELB	664 She/Ifs		AVAILABLE
MELB	664 She/Ifs		AVAILABLE

Description xvii, 363 pages : illustrations ; 24 cm Contents Sect. I. Food issues in the news -- Ch. 1. Food safety -- Ch. 2. Healthiness of foods -- Ch. 3. Choosing the food we eat -- Sect. II. Commercial food products -- Ch. 4. Processed foods -- Ch. 5. Formulated foods -- Ch. 6. Chilled and prepared foods -- Sect. III. Functions of food scientists -- Ch. 7. Quality assurance -- Ch. 8. Product and process development -- Ch. 9. Government regulation and basic research -- Sect. IV. Scientific principles -- Ch. 10. Food chemistry -- Ch. 11. Nutrition -- Ch. 12. Food microbiology and biological properties of foods -- Ch. 13. Food engineering / Rakesh K. Singh and Robert L. Shewfelt -- Ch. 14. Sensory evaluation Notes Formerly CIP. Uk Bibliography Includes bibliographical references and index Subject Food handling. Food industry and trade. Food -- Microbiology. Food -- Quality control. Nutrition. LC no. 2008054116 ISBN 1587160285 (hardcover : alk. paper) 9781587160288 (hardcover : alk. paper)

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