Elementary Food Science
portes grátis
Elementary Food Science
Vieira, Ernest R.; Owusu-Apenten, Richard
Springer Nature Switzerland AG
05/2022
602
Mole
Inglês
9783030654313
15 a 20 dias
1185
Descrição não disponível.
Ch-01: Why food science.- Ch-02: Food-largest of all industries.- Ch-03: Food regulatory agencies.- Ch-04: Food labels.- Ch-05: Quality and sensory evaluation of food.- Ch-06: Consumer food literacy.- Ch- 07: Food microbes, quality and fermentation.- Ch-08: Microbial foodborne disease outbreaks.- Ch-09: Food safety and sanitation.- Ch-10: Food safety management, GMP & HACCP.- Ch-11: Basic considerations for food processing.- Ch-12: Thermal processing and canning.- Ch-13: Low-temperature preservation.- Ch-14: Food drying.- Ch-15: Quality of dried foods.- Ch-16: Food additives.- Ch-17: Meat.- Ch-18: Dairy products.- Ch 19: Poultry and eggs.- Ch-20: Fish and shellfish.- Ch-21: Cereal grains.- Ch-22: Bakery products.- Ch-23: Fruits and vegetables.- Ch-24: Sugar and confectionery products.- Ch 25: Food Services.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
food-centric culinary art;foodservices;Nutrition;public health issues;Food safety
Ch-01: Why food science.- Ch-02: Food-largest of all industries.- Ch-03: Food regulatory agencies.- Ch-04: Food labels.- Ch-05: Quality and sensory evaluation of food.- Ch-06: Consumer food literacy.- Ch- 07: Food microbes, quality and fermentation.- Ch-08: Microbial foodborne disease outbreaks.- Ch-09: Food safety and sanitation.- Ch-10: Food safety management, GMP & HACCP.- Ch-11: Basic considerations for food processing.- Ch-12: Thermal processing and canning.- Ch-13: Low-temperature preservation.- Ch-14: Food drying.- Ch-15: Quality of dried foods.- Ch-16: Food additives.- Ch-17: Meat.- Ch-18: Dairy products.- Ch 19: Poultry and eggs.- Ch-20: Fish and shellfish.- Ch-21: Cereal grains.- Ch-22: Bakery products.- Ch-23: Fruits and vegetables.- Ch-24: Sugar and confectionery products.- Ch 25: Food Services.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
