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Table of content: 1. Overview of Food Science.
2. Food System and Sustainability.
3. Chemistry of Foods.
4. Nutrition and Digestion.
5. Food Composition.
6. Quality Factors in Foods.
7. Unit Operations in Food Processing.
8. Food Deterioration.
9. Heat.
10. Cold.
11. Drying and Dehydration.
12. Radiant and Electrical Energy.
13. Fermentation, Microorganisms, and Biotechnology.
14. Food Chemistry.
15. Packaging.
16. Milk.
17. Meat.
18. Poultry and Eggs.
19. Fish and Shellfish.
20. Cereal Grains, Legumes, and Oilseeds.
21. Fruits and Vegetables.
22. Fats and Oils.
23. Candies and Confectionary.
24. Beverages.
25. Environmental Concerns and Processing.
26. Food Safety.
27. Regulations and Labeling.
28. World Food Needs.
29. Food and Health.
30. Careers in Food Science
Product Details: Language: English
ISBN-10: 143548939X
ISBN-13: 978-1435489394
ISBN-13: 9781435489394
Author: Rick Parker, Miriah Pace
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Introduction to Food Science and Food Systems 2nd edition by Parker Pace solution manual Introduction to Food Science and Food Systems 2nd edition by Parker Pace solution manual

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