Elements of Food Science (Hardcover)

This book provides a sound scientific knowledge in food science. It has been written to meet the needs of students in Indian Universities perusing courses in foods, nutrition and allied courses; at the undergraduate and postgraduate levels. The book covers all the necessary topics. The book gives a comprehensive account of foods. It consists of four parts. Part one, constituting (s 1-3), deals mainly with the evaluation of food, colloidal chemistry of the food and sugar cookery. Starch, milk & egg cookery have been discussed in detail in part two (s 4 - 6). Part three (s 7 - 10) throws some light on vegetables, fats, pulses & fortification of foods; whereas the last part ( 11 - 12) deals with meat cookery and food adulteration.

General

Imprint:	New India Publishing Agency
Country of origin:	India
Release date:	October 2020
Authors:	Safia Jan
Format:	Hardcover
Pages:	238
ISBN-13:	978-93-81-45024-6
Categories:	Books > Business & Economics > Industry & industrial studies > Primary industries > Agriculture & related industries Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	93-81-45024-2
Barcode:	9789381450246

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