000			01069nam a2200169Ia 4500
008			210804s1997||||xx |||||||||||||| ||und||
041			_aeng
082			_a613.2 _bPOT/FO
100			_aPotter.N.Norman
245		0	_aFood science/
250			_a5
260			_aDelhi: _bCbs publishers and distributors, _c1997.
300			_a608p.
650			_acharacteristics 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
700			_aHotchkiss.N.Joseph
942			_cBK
999			_c3283 _d3283