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Food preservation and processing /

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Detalles Bibliográficos
Autor principal:	Kalia, Manoranjan
Otros Autores:	Sangita Sood
Formato:	Printed Book
Lenguaje:	English
Publicado:	Udhiyana: Kalyani Publishers, 2001.

Tabla de Contenidos:

1. History of food preservation 2. Food as a source of nutrients 3. Energy 4. Nutritive value of foods 5. Effect of cooking and heat processing on the nutritive value of foods 6. Food additives 7. Food, adulteration common adulterants and simple detectio