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245	1		_aFood Science and Technology / Fourth Edition
250			_a4th
260			_c1982
300			_a304
520			_aThis book provides a concise introduction to the subject: it covers the basic principles of chemistry, physics and biology, which underlie both the most traditional and the most modern methods of food processing. Scientific Principles Applied to Food, Modern Conceptions of Chemistry and Physics and Biology, Traditional Methods of Processing Food and Their Scientific Significance, Practical Technology, Cereal Chemistry and Technology, Wheat, Rice, Barley, Oats, Maize, Meat and Fish and Poultry, Fish, Milk and Cheese and Eggs, Fats and Oils, Vegetable Oils, Butter, Margarine, Hydrogenation of Oils, Rancidity, Sugar and Syrup and Soft Drinks, Fruit and Vegetables, Fruit, General Principles of Technology, Vegetables, Green Vegetables, Sweet Potatoes, Some Modern Technological Processes, Canning, Quick Freezing, Dehydration, The Training and Employment of Food Technologists, The Present Scope of Food Science and Technology, Food Technology and the Next Twenty Years, Appendices, Index.
700	1		_aHawthorn John _96287
700	1		_aJohn Murray _91627
700	1		_aParducci Lelio _96288
700	1		_aPyke Magnus _96289
942			_cBK
999			_c5407 _d5407