000			01756 am a2200313 a 4500
001			ocm0870554964
008			860612s1986 xxua rb 001 eng
010			_a85030654
020			_a0870554964
029			_aT5453
029			_aT5454
029			_aT5455
040			_dOCoLC
082	0	4	_a664
100	1		_aPotter, Norman N. _915653
245	1	0	_aFood science / _cNorman N. Potter.
250			_a4th ed.
260			_aWestport, Conn. : _bAVI Pub. Co., _c1986.
300			_axvi, 735 p. : _bill. ; _c24 cm.
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction: Defining food science -- Characteristics of the food industry -- Constituents of foods: Properties and significance -- Nutritive aspects of food constituents -- Unit operations of the food industry -- Quality factors and how they are measured -- Deteriorative factors and their control -- Heat preservation and processing -- Cold preservation and processing -- Food dehydration and concentration -- Food irradiation and microwave heating -- Fermentations and other uses of microorganisms -- Milk and milk products -- Meat, poultry and eggs -- Seafoods -- Fats, oils and their products -- Cereal grains, legumes and oilseeds -- Vegetables and fruits -- Beverages -- Confectionery and chocolate products -- Food packaging -- Water and waste -- Food additives, wholesomeness and consumer protection -- Improving nutritional quality: Nutrition labeling -- World food needs.
650		0	_aFood industry and trade. _937454
907			_a.b10160437 _b171103 _c011116
942			_n0
969	0	0	_a16336
979	0	0	_aOB2 _b02 NOV 2001
989	0	0	_aOB2
998			_ac _b011115 _cm _da _e- _feng _gctu _h0
999			_c11518 _d11518