The Resource Introducing food science, Robert L. Shewfelt

Introducing food science, Robert L. Shewfelt

Label
Introducing food science
Title
Introducing food science
Statement of responsibility
Robert L. Shewfelt
Creator
Subject
Language
eng
Cataloging source
DLC
Dewey number
664
Illustrations
illustrations
Index
index present
LC call number
TP370
LC item number
.S424 2009
Literary form
non fiction
Nature of contents
bibliography
Label
Introducing food science, Robert L. Shewfelt
Publication
Bibliography note
Includes bibliographical references and index
http://library.link/vocab/branchCode
  • zbnus
  • mel
Contents
Sect. I. Food issues in the news -- Ch. 1. Food safety -- Ch. 2. Healthiness of foods -- Ch. 3. Choosing the food we eat -- Sect. II. Commercial food products -- Ch. 4. Processed foods -- Ch. 5. Formulated foods -- Ch. 6. Chilled and prepared foods -- Sect. III. Functions of food scientists -- Ch. 7. Quality assurance -- Ch. 8. Product and process development -- Ch. 9. Government regulation and basic research -- Sect. IV. Scientific principles -- Ch. 10. Food chemistry -- Ch. 11. Nutrition -- Ch. 12. Food microbiology and biological properties of foods -- Ch. 13. Food engineering / Rakesh K. Singh and Robert L. Shewfelt -- Ch. 14. Sensory evaluation
Control code
000043696773
Dimensions
24 cm
Extent
xvii, 363 p.
Isbn
9781587160288
Lccn
2008054116
Other control number
2260729
Other physical details
ill.
http://library.link/vocab/recordID
.b24937435
System control number
  • bc24937435
  • (OCoLC)291193738

Library Locations

    • Deakin University Library - Melbourne Burwood CampusBorrow it
      221 Burwood Highway, Burwood, Victoria, 3125, AU
      -37.846510 145.115099
    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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