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Elementary food science

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Cover of 'Elementary food science'

Table of Contents

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    Book Overview
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    Chapter 1 Why Food Science?
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    Chapter 2 Composition and Nutritional Value of Foods
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    Chapter 3 Microbial Activity
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    Chapter 4 Food Safety and Sanitation
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    Chapter 5 Quality and Sensory Evaluation of Food
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    Chapter 6 Regulatory Agencies
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    Chapter 7 Food Labels
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    Chapter 8 Enzyme Reactions
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    Chapter 9 Chemical Reactions
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    Chapter 10 Thermal Processing
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    Chapter 11 Drying
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    Chapter 12 Low-Temperature Preservation
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    Chapter 13 Food Additives
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    Chapter 14 Meat
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    Chapter 15 Dairy Products
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    Chapter 16 Poultry and Eggs
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    Chapter 17 Fish and Shellfish
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    Chapter 18 Cereal Grains
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    Chapter 19 Bakery Products
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    Chapter 20 Fruits and Vegetables
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    Chapter 21 Sugars and Starches
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    Chapter 22 Fats and Oils
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    Chapter 23 Equipment Used in Food Preparation
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    Chapter 24 Food Preparation—An Important Application of Basic Chemistry and Physics
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    Chapter 25 Laboratory Safety Recommendations
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    Chapter 26 Cleaning and Sanitizing Procedures
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    Chapter 27 Manual Cleaning and Sanitizing Policy
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    Chapter 28 Acidity in Foods
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    Chapter 29 Salt (Sodium Chloride) in Foods
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    Chapter 30 Microorganisms in Food
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    Chapter 31 Sensory Evaluation of Food
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    Chapter 32 Thermal Processing of a Low-Acid Product
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    Chapter 33 Production of Wine and Beer
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    Chapter 34 Production of Sauerkraut
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    Chapter 35 Production of Hot Dogs
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    Chapter 36 Production of Surimi
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    Chapter 37 Production of Yogurt
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Title
Elementary food science
Published by
Chapman & Hall, January 1996
DOI 10.1007/978-1-4757-5112-3
ISBNs
978-0-412-07961-0, 978-0-8342-1657-0, 978-1-4757-5112-3
Authors

Vieira, Ernest R., Ronsivalli, Louis J, Child, Julia