TY  - BOOK
AU  - Shewfelt,Robert L.
TI  - Introducing food science
SN  - 9781587160288
PY  - 2009///
CY  - Boca Raton
PB  - CRC Press
KW  - Food industry and trade
KW  - Food
KW  - Microbiology
KW  - Quality control
KW  - Food handling
KW  - Nutrition
N1  - Includes bibliographical references and index; Food safety -- Healthiness of foods -- Choosing the food we eat -- Processed foods -- Formulated foods -- Chilled and prepared foods -- Quality assurance -- Product and process development -- Government regulation and basic research -- Food chemistry -- Nutrition -- Food microbiology and biological properties of foods -- Food engineering -- Sensory evaluation
N2  - Addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science. This authoritative textbook starts by addressing food issues in the news, from disease outbreaks to the health benefits and detriments associated with international trade. It then outlines the basic principles of food manufacturing and processing techniques with a strong emphasis on unit operations.--COVER
ER  -