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Food preservation and processing /

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Détails bibliographiques
Auteur principal:	Kalia, Manoranjan
Autres auteurs:	Sangita Sood
Format:	Printed Book
Langue:	English
Publié:	Udhiyana: Kalyani Publishers, 2001.

Table des matières:

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