Sinopsis :
The literature on food science and technology is extensive in its detailed treatment of specific commodities, unit operations and control methods. However, an attempt has been made to provide as much knowledge as possible in a nutshell in the following 7 parts covering all food groups. It is very important for all those who deal with food to understand scientific basis of modern methods of food processing.The book deals successively with the main food commodities such as cereals, millets, legumes, nuts and oilseeds, meat, fish, eggs, milk and milk products, vegetables and fruits and the principal processes of food technology applied to each. The purpose of the work is to outline the way in which the knowledge of the chemical composition of different food commodities or of biological characteristics of certain types of micro-organisms can be applied to achieve results.

Deskripsi Buku :
Publication date 2016
Topics Indian Council of Agricultural Research, Hind Swaraj
Publisher Indian Council of Agricultural Research
Collection IndiaScience; JaiGyan
Contributor Public Resource
Language English