Food Science

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New Age International, 2003 - Food - 401 pages
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Contents

INTRODUCTION TO FOOD SCIENCE 128
1
CEREALS AND CEREAL PRODUCTS 2966
29
PULSES 6784
67
NUTS AND OIL SEEDS 8596
85
MILK AND MILK PRODUCTS 97122
97
EGGS 123147
123
FLESH FOODS 148170
148
VEGETABLES AND FRUITS 171211
171
SPICES 242251
242
BEVERAGES AND APPETISERS 252279
252
EVALUATION OF FOOD QUALITY 280312
280
FOOD ADULTERATION 313331
313
FOOD PRESERVATION 332363
332
FOOD ADDITIVES 364368
364
APPENDICES 385399
385
REFERENCES 400401
400

SUGAR AND RELATED PRODUCTS 212223
212
FATS AND OILS 224241
224

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