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Food preservation and processing /
| Главный автор: | |
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| Другие авторы: | |
| Формат: | Printed Book |
| Язык: | English |
| Опубликовано: |
Udhiyana:
Kalyani Publishers,
2001.
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Оглавление:
- 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