Food chemistry with basic nutrition : a manual for principles and preparation on food preservation / Rumar A. Abaigar.
By: Abaigar, Rumar R
Material type:
TextPublisher: Manila : Unlimited Books Library Services & Publishing Inc., c2015Description: viii, 142p. : ill. ; 24 cmSubject(s): Food Chemistry -- ManualDDC classification: GC 664 A116 2015
Contents:
ch. 1. Introduction to food chemistry -- ch. 2. Physical and chemical aspects of food -- ch. 3. The power of preservation -- ch. 4. Salting, drying and smoking -- ch. 5. Preserves -- ch. 6. Marmalade -- ch. 7. Candied, crystallized and glazed fruits -- ch. 8 Introduction to canning -- ch. 9 Packaging.
| Item type | Home library | Call number | Copy number | Status | Date due | Barcode |
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KCPLibrary | GC 664 A116 2015 (Browse shelf) | 1 | Available | 13351 | |
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Book
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KCPLibrary | GC 664 A116 2015 (Browse shelf) | 2 | Available | 13349 | |
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Book
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KCPLibrary | GC 664 A116 2015 (Browse shelf) | 3 | Available | 13350 |
Browsing KCPLibrary shelves Close shelf browser
| GC 662.88 B615 2009 Biofuels/ | GC 663.2 G595 2017 Principle of wine making/ | GC 664 A116 2015 Food chemistry with basic nutrition : a manual for principles and preparation on food preservation / | GC 664 A116 2015 Food chemistry with basic nutrition : a manual for principles and preparation on food preservation / | GC 664 A116 2015 Food chemistry with basic nutrition : a manual for principles and preparation on food preservation / | GC 664.001579 B928 2014 Food microbiology and food safety | GC 664.001579 B928 2014 Food microbiology and food safety |
Includes bibliographical references.
ch. 1. Introduction to food chemistry -- ch. 2. Physical and chemical aspects of food -- ch. 3. The power of preservation -- ch. 4. Salting, drying and smoking -- ch. 5. Preserves -- ch. 6. Marmalade -- ch. 7. Candied, crystallized and glazed fruits -- ch. 8 Introduction to canning -- ch. 9 Packaging.
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