Essentials of food science
Vaclavik, Vickie A.

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  • Essentials of food science
  • 紀錄類型: 書目-電子資源 : Monograph/item
    正題名/作者: Essentials of food science/ by Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell.
    作者: Vaclavik, Vickie A.
    其他作者: Christian, Elizabeth W.
    出版者: Cham :Springer International Publishing : : 2021.,
    面頁冊數: xxii, 481 p. :ill., digital ;24 cm.
    內容註: Part I. Introduction to Food Components -- Evaluation of Food Quality -- Water -- Part II. Carbohydrates in Food -- Carbohydrates in Food: An Introduction -- Starches in Food -- Pectins and Gums -- Grains: Cereals, Flour, Rice, and Pasta -- Vegetables and Fruits -- Part III. Proteins in Food -- Proteins in Foods: An Introduction -- Meat, Poultry, Fish, and Dry Beans -- Eggs and Egg Products -- Milk and Milk Products -- Part IV. Fats in Food -- Fats and Oils in Products -- Food Emulsions and Foams -- Part V. Sugars, Sweeteners -- Sugars, Sweeteners, and Confections -- Part VI. Baked Products -- Baked Products: Batters and Dough -- Part VII. Aspects of Food Preservation -- Food Preservation -- Food Additives -- Food Packaging -- Part VIII. Food Safety -- Food Safety -- Part IX. Government Regulation of the Food Supply -- Government Regulation of the Food Supply and Labeling -- Appendices.
    Contained By: Springer Nature eBook
    標題: Food - Analysis. -
    電子資源: https://doi.org/10.1007/978-3-030-46814-9
    ISBN: 9783030468149
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