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Título:
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Handbook of food science, technology, and engineering
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Autores:
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HUI, Y. H., Editor científico
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Tipo de documento:
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texto impreso
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Editorial:
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Boca Raton [ESTADOS UNIDOS] : CRC Press, 2006
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Otro editor:
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Nueva York [EEUU] : Taylor & Francis
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Colección:
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Food Science and Technology, num. 148
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ISBN/ISSN/DL:
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27993
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Dimensiones:
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ca. 500 p., v.2
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Langues:
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Inglés
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Clasificación:
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664 (Tecnología de alimentos)
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Clasificación:
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ALIMENTOS
ANÁLISIS
ANÁLISIS DE ALIMENTOS
INDUSTRIA ALIMENTARIA
MANUALES
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Resumen:
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§ Sensory Science § Flavor of Frozen Foods § Textures of Frozen Foods § Chemical and Physical Aspects of Color in Frozen Muscle-based Foods § Fermentation § Quality and Flavour of Fermented Products § Meat Fermentation § Liquid Fermented Milk Products § Semi-solid Cultured Dairy Products § Principles of Production of Cheese § Yeasts § Pickles Manufacturing in the United States§ Standards for Meat and Poultry in the U.S.§ FDA, GMP, HACCP, Food Code § Filth and Other Foreign Objects in Food § Food Pathogens and Consumer Practices § Migratory Chemicals from Food Containers and Preparation Utensils § Food Plant Sanitation and Quality Assurance § Retail Food Sanitation § Seafood HACCO, NMFI § Workers' Safety and Types of Food Establishments § Animal Foods, Feeds, and Drugs § Bioterrorism § Food Additives § Food Processing Biofilms and Antimicrobial Agents § Antioxidants § Synthetic Colors § Biosynthesis of Natural Aroma Compounds
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Nota de contenido:
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Volume 2 Food science : ingredients, health, and safety
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ISBN :
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0-8493-9848-7
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