Parker, Rick,  1949- <br/><br/>
Introduction to food science / 
Rick Parker 
 - Albany, N.Y. :  Delmar/Thomson Learning,  c2003 
 - xix, 636 p. :  ill. ;  24 cm. 
<br/><br/>Preface. - Section 1. Introduction and Background. Ch. 1. Overview of Food Science. Ch. 2. Review of Chemistry. Ch. 3. Chemistry of Foods. Ch. 4. Nutrition and Digestion. Ch. 5. Food Composition. Ch. 6. Quality Factors in Foods. Ch. 7. Unit Operations in Food Processing. Ch. 8. Food Deterioration. - Section 2. Preservation. Ch. 9. Heat. Ch. 10. Cold. Ch. 11. Drying and Dehydration. Ch. 12. Radiant and Electrical Energy. Ch. 13. Fermentation, Microorganisms and Biotechnology. Ch. 14. Chemicals. Ch. 15. Packaging. - Section 3. Foods and Food Products. Ch. 16. Milk. Ch. 17. Meat, Poultry, and Eggs. Ch. 18. Fish and Shellfish. Ch. 19. Cereal Grains, Legumes, and Oilseeds. Ch. 20. Fruits and Vegetables. Ch. 21. Fats and Oils. Ch. 22. Candy and Confectionery. Ch. 23. Beverages. - Section 4. Related Issues. Ch. 24. Environmental Concerns and Processing. Ch. 25. Food Safety. Ch. 26. Regulation and Labeling. Ch. 27. World Food Needs. Ch. 28. Careers in Food Science. - Appendix. - Glossary. - Index. 
<br/><br/><label>ISBN: </label>0766813142 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade.<br/>Food.
<br/><br/><label>Dewey Class. No.: </label>664  / PAR