- Vaclavik, Vickie
- Christian, Elizabeth W.
- Food -- Analysis
- Food -- Composition
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- Includes bibliographical references and index.
- Part I: Introduction to Food Components. 1. Evaluation of Food Quality. 2. Water. Part II: Carbohydrates in the Food Guide Pyramid. 3. Carbohydrates in Food -- An Introduction. 4. Starches in Food. 5. Pectins and Gums. 6. Bread, Cereal, Rice, and Pasta. 7. Vegetables and Fruits. Part III: Proteins in the Food Guide Pyramid. 8. Proteins in Food -- An Introduction. 9. Meat, Poultry, Fish, and Dry Beans. 10. Eggs and Egg Products. 11. Milk and Milk Products. Part IV: Fats in the Food Guide Pyramid. 12. Fat and Oil Products. 13. Food Emulsions and Foams. Part V: Sugars in the Food Guide Pyramid. 14. Sugar, Sweeteners, and Confections. Part VI: Baked Products in the Food Guide Pyramid. 15. Baked Products -- Batters and Doughs. Part VII: Aspects of Food Production. 16. Food Safety. 17. Food Preservation and Processing. 18. Additives. 19. Packaging of Food Products. Part VIII: Government Regulation of the Food Supply. 20. Government Regulation of the Food Supply and Labeling.
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