Food Handbook / by C.M.E. Catsberg, G.J.M. Kempen-Van Dommelen.
This textbook is intended for students of dietetics and applied home economics, for use in teacher training, higher hotel schools and for students of human nutrition in agricultural departments of universities. Students and others with a professional or personal interest who want to know more about...
Saved in:
| Online Access: |
Full Text (via Springer) |
|---|---|
| Main Author: | |
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Dordrecht :
Springer Netherlands,
1990.
|
| Series: | Ellis Horwood series in food science and technology.
|
| Subjects: |
Table of Contents:
- 1 Production, distribution and legislation
- 2 Quality deterioration and spoilage
- 3 Methods of preservation
- 4 Additives and contaminants
- 5 Meat and meat products
- 6 Game and fowl
- 7 Fish
- 8 Crustaceans and shellfish
- 9 Milk and some milk products
- 10 Butter
- 11 Cheese
- 12 Eggs
- 13 Oils and fats
- 14 Margarine
- 15 Cereals
- 16 Thickeners
- 17 Bread
- 18 Pulses
- 19 Potatoes
- 20 Vegetables
- 21 Fruit
- 22 Fungi
- 23 Herbs and spices
- 24 Salt
- 25 Sugar, syrup, confectionery and sweeteners
- 26 Honey
- 27 Coffee
- 28 Tea
- 29 Cocoa and chocolate
- 30 Mineral water and beverages
- 31 Alcoholic drinks
- 32 Vinegar
- Appendix: Literature review.