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Elements of Food Science
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Safia Jan
238 pages,23cm
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Weight :  445 gms
Binding :  E-Book
Height :  25 cm
Width :  15 cm
Imprint :  NIPA
Year :  2015
 

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ISBN: 9789351244554
Status: In Stock 
Price : Rs 6665.00 (Library)   Buy From Amazon

This book provides a sound scientific knowledge in food science. It has been written to meet the needs of students in Indian Universities perusing courses in foods, nutrition and allied courses; at the undergraduate and postgraduate levels. The book covers all the necessary topics. The book gives a comprehensive account of foods. It consists of four parts. Part one, constituting (chapters 1-3), deals mainly with the evaluation of food, colloidal chemistry of the food and sugar cookery. Starch, milk & egg cookery have been discussed in detail in part two (chapters 4 – 6). Part three (chapters 7 – 10) throws some light on vegetables, fats, pulses & fortification of foods; whereas the last part (chapter 11 - 12) deals with meat cookery and food adulteration.

Shafia Jan: Assistant Professor, Kashmir University, Srinagar, Jammu & Kashmir

   

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Elements of Food Science

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