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Food Science

Overview of attention for book
Cover of 'Food Science'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction: Food Science as a Discipline
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    Chapter 2 Characteristics of the Food Industry
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    Chapter 3 Constituents of Foods: Properties and Significance
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    Chapter 4 Nutritive Aspects of Food Constituents
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    Chapter 5 Unit Operations in Food Processing
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    Chapter 6 Quality Factors in Foods
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    Chapter 7 Food Deterioration and its Control
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    Chapter 8 Heat Preservation and Processing
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    Chapter 9 Cold Preservation and Processing
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    Chapter 10 Food Dehydration and Concentration
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    Chapter 11 Irradiation, Microwave, and Ohmic Processing of Foods
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    Chapter 12 Fermentation and Other Uses of Microorganisms
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    Chapter 13 Milk and Milk Products
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    Chapter 14 Meat, Poultry, and Eggs
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    Chapter 15 Seafoods
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    Chapter 16 Fats, Oils, and Related Products
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    Chapter 17 Cereal Grains, Legumes, and Oilseeds
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    Chapter 18 Vegetables and Fruits
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    Chapter 19 Beverages
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    Chapter 20 Confectionery and Chocolate Products
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    Chapter 21 Principles of Food Packaging
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    Chapter 22 Food Processing and the Environment
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    Chapter 23 Food Safety, Risks and Hazards
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    Chapter 24 Governmental Regulation of Food and Nutrition Labeling
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    Chapter 25 Hunger, Technology, and World Food Needs
Overall attention for this book and its chapters
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1 Wikipedia page

Citations

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Title
Food Science
Published by
Springer US, December 2012
DOI 10.1007/978-1-4615-4985-7
ISBNs
978-1-4613-7263-9, 978-1-4615-4985-7
Authors

Potter, Norman N., Hotchkiss, Joseph H.

X Demographics

X Demographics

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 10 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 10 100%

Demographic breakdown

Readers by professional status Count As %
Student > Postgraduate 4 40%
Student > Bachelor 2 20%
Student > Ph. D. Student 1 10%
Other 1 10%
Researcher 1 10%
Other 1 10%
Readers by discipline Count As %
Agricultural and Biological Sciences 5 50%
Engineering 2 20%
Chemical Engineering 1 10%
Chemistry 1 10%
Social Sciences 1 10%
Other 0 0%