Normal view MARC view ISBD view

Food science/

By:

Potter.N.Norman

Contributor(s):

Hotchkiss.N.Joseph

Material type: Text

Text

TextLanguage: English Publication details: Delhi: Cbs publishers and distributors, 1997.Edition: 5Description: 608pSubject(s):

characteristics of food industry, components of food industry, constituents of food, nutritive aspects of food constituents ,food and energy, protein quality, bioavailability of nutrients, stability of nutrients, diet and chronic disease, unit operations in food processing, quality factors in foods, food deterioration and its control, control of microorganisms, control of enzymes ,heat preservation and processing, food dehydration and concentration, irradiation,microwave and ohmic processing of food, milk and milk products, seafoods, fats ,oils, cereals, grains, legumes and oilseeds,beverages, principles of food packaging, hunger, technology, and world food needs

DDC classification:

613.2 POT/FO

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Comments ( 0 )

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	VPSVAC Central Library	MODERN MEDICAL	613.2 POT/FO (Browse shelf(Opens below))	Available		13498

There are no comments on this title.

to post a comment.

© Vaidyaratnam P.S. Varier Ayurveda College. All Rights Reserved.

Implemented & Supported by Mahesh Palamuttath