Food chemistry with basic nutrition: a manual for principles and preparation on food preservation.
Type
Book
Authors
ISBN 13
9789719654087
Category
Filipiniana
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Publication Year
2015
Publisher
Unlimited Books Library Services & Publishing Inc., Philippines
Pages
viii, 142p.
Subject
Food--Analysis.
Abstract
Contents:
Chapter 1: Introduction to Food chemistry.
Chapter 2: Physical and Chemical Aspects of Food
Chapter 3: The Power of Preservation
Chapter 4: Salting, Drying and Smoking
Chapter 5: Preserves
Chapter 6: Marmalade
Chapter 7: Candied, Crystallized and Glazed Fruits
Chapter 8: Introduction to Canning
Chapter 9: Packaging
Chapter 1: Introduction to Food chemistry.
Chapter 2: Physical and Chemical Aspects of Food
Chapter 3: The Power of Preservation
Chapter 4: Salting, Drying and Smoking
Chapter 5: Preserves
Chapter 6: Marmalade
Chapter 7: Candied, Crystallized and Glazed Fruits
Chapter 8: Introduction to Canning
Chapter 9: Packaging
Description
viii, 142p.: illustration; 22cm.
Biblio Notes
Bibliographical References.
Number of Copies
1
