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Food preservation and processing /

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Bibliografski detalji
Glavni autor:	Kalia, Manoranjan
Daljnji autori:	Sangita Sood
Format:	Printed Book
Jezik:	English
Izdano:	Udhiyana: Kalyani Publishers, 2001.

Sadržaj:

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