Food Science: Fifth Edition.
(eBook)
Author:
Contributors:
Series:
Published:
New York, NY : Springer, 1999.
Format:
eBook
Edition:
5th ed.
ISBN:
9781461549857
Physical Desc:
1 online resource (620 pages)
Status:
ProQuest Ebook Central (Western)
Description
Description not provided
Copies
ProQuest Ebook Central (Western)
Subjects
LC Subjects
Other Subjects
More Details
Language:
English
Notes
Local note
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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Citations
APA Citation (style guide)
Potter, N. N., & Hotchkiss, J. H. (1999). Food Science: Fifth Edition. 5th ed. New York, NY, Springer.
Chicago / Turabian - Author Date Citation (style guide)Potter, Norman N and Joseph H. Hotchkiss. 1999. Food Science: Fifth Edition. New York, NY, Springer.
Chicago / Turabian - Humanities Citation (style guide)Potter, Norman N and Joseph H. Hotchkiss, Food Science: Fifth Edition. New York, NY, Springer, 1999.
MLA Citation (style guide)Potter, Norman N. and Joseph H Hotchkiss. Food Science: Fifth Edition. 5th ed. New York, NY, Springer, 1999.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
4a0b953b-7864-2214-58c9-d1f57a28ef6d
Record Information
| Last File Modification Time | Jan 04, 2024 05:27:48 PM |
|---|---|
| Last Grouped Work Modification Time | Mar 31, 2024 01:05:00 PM |
MARC Record
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| 100 | 1 | |a Potter, Norman N. | |
| 245 | 1 | 0 | |a Food Science :|b Fifth Edition. |
| 250 | |a 5th ed. | ||
| 264 | 1 | |a New York, NY :|b Springer,|c 1999. | |
| 264 | 4 | |c ©1995. | |
| 300 | |a 1 online resource (620 pages) | ||
| 336 | |a text|b txt|2 rdacontent | ||
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| 490 | 1 | |a Food Science Text Ser. | |
| 505 | 0 | |a FOOD SCIENCE -- Copyright -- Contents -- Preface -- FOOD SCIENCE -- 1 Introduction: Food Science as a Discipline -- 2 Characteristics of the Food Industry -- 3 Constituents of Foods: Properties and Significance -- 4 Nutritive Aspects of Food Constituents -- 5 Unit Operations in Food Processing -- 6 Quality Factors in Foods -- 7 Food Deterioration and its Control -- 8 Heat Preservation and Processing -- 9 Cold Preservation and Processing -- 10 Food Dehydration and Concentration -- 11 Irradiation, Microwave, and Ohmic Processing of Foods -- 12 Fermentation and Other Uses of Microorganisms -- 13 Milk and Milk Products -- 14 Meat, Poultry, and Eggs -- 15 Seafoods -- 16 Fats, Oils, and Related Products -- 17 Cereal Grains, Legumes, and Oilseeds -- 18 Vegetables and Fruits -- 19 Beverages -- 20 Confectionery and Chocolate Products -- 21 Principles of Food Packaging -- 22 Food Processing and the Environment -- 23 Food Safety, Risks and Hazards -- 24 Governmental Regulation of Food and Nutrition Labeling -- 25 Hunger, Technology, and World Food Needs -- Index. | |
| 588 | |a Description based on publisher supplied metadata and other sources. | ||
| 590 | |a Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. | ||
| 650 | 0 | |a Food industry and trade. | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Hotchkiss, Joseph H. | |
| 700 | 1 | |a Hotchkiss, Joseph H. | |
| 776 | 0 | 8 | |i Print version:|a Potter, Norman N.|t Food Science|d New York, NY : Springer,c1999|z 9781461372639 |
| 797 | 2 | |a ProQuest (Firm) | |
| 830 | 0 | |a Food Science Text Ser. | |
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