Library Catalogue

Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 562412
Title Food theory and applications
show extra info.
ed.: Jane Bowers
- 2nd ed.
Author(s) Bowers, J.
Publisher New York [etc.] : Macmillan [etc.]
Publication year 1992
Description 777 p.
ISBN 0029463874; 0023130202
On paper FORUM ; STACKS ; 1816E07 ; pbk.
Keyword(s) (cab) animal products / cooking / dishes / food / food industry / food preparation / food technology / foods / meals
Categories Food Sciences (General)
Publication type Monograph
Language English
About Contents: 1. Basic scientific principles, sugars, and browning reactions. 2. Colloidal systems and emulsions. 3. Proteins, enzymes, collagen, and gelatin. 4. Starch and other polysaccharides. 5. Fats as cooking media, shortening agents, and components. 6. Fruits and vegetables. 7. Meat. 8. Poultry and fish. 9. Eggs. 10. Milk and milk products. 11. Flour. 12. Flour mixtures. 13. Prepared and precooked frozen foods. 14. Planning and conducting experiments. 15. Sensory methods in food-quality assessment. 16. Physical and chemical tests of food quality. Includes bibliographical references and index.
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