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Food Science

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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
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