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Food Science

By: Srilakshmi, B.
Publisher: New Delhi New Age International (P) Limited 2018Edition: 7th ed.Description: xvii, 494p.ISBN: 9789386418890.Subject(s): Food ScienceDDC classification: 641.3 Online resources: Click here to access online
Contents:
Introduction to Food Science Cereals and Cereal Products Pulses Nuts and Oil Seeds Milk and Milk Products Eggs Flesh Foods Vegetables and Fruits Sugar and Related Products Fats and Oils Spices and Aromatics Beverages and Appetisers Evaluation of Food Quality Food Adulteration, Food Laws and Standards Food Preservation Food Additives Packaging and Labelling of Foods Organic Food Nutraceuticals Emerging Trends in Food Technology World-wide Cuisine
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Introduction to Food Science
Cereals and Cereal Products
Pulses
Nuts and Oil Seeds
Milk and Milk Products
Eggs
Flesh Foods
Vegetables and Fruits
Sugar and Related Products
Fats and Oils
Spices and Aromatics
Beverages and Appetisers
Evaluation of Food Quality
Food Adulteration, Food Laws and Standards
Food Preservation
Food Additives
Packaging and Labelling of Foods
Organic Food
Nutraceuticals
Emerging Trends in Food Technology
World-wide Cuisine

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