Union Catalogue of Agricultural Libraries in the Netherlands
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Food theory and applications
show extra info.- 2nd ed.
ed.: Jane Bowers
|New York [etc.] : Macmillan [etc.]|
|On paper||FORUM ; STACKS ; 1816E07 ; pbk.|
|Keyword(s) (cab)||animal products / cooking / dishes / food / food industry / food preparation / food technology / foods / meals|
|Food Sciences (General)|
|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.|