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Book Categories |
Ch. 1 | Dimensions of food studies | 3 |
Ch. 2 | The research process | 23 |
Ch. 3 | Sensory evaluation | 41 |
Ch. 4 | Objective evaluation | 71 |
Ch. 5 | Water | 99 |
Ch. 6 | Physical aspects of food preparation | 113 |
Ch. 7 | Overview of carbohydrates | 139 |
Ch. 8 | Monosaccharides, disaccharides, and sweeteners | 151 |
Ch. 9 | Starch | 179 |
Ch. 10 | Fiber and plant foods | 209 |
Ch. 11 | Overview of fats and oils | 257 |
Ch. 12 | Fats and oils in food products | 273 |
Ch. 13 | Overview of proteins | 301 |
Ch. 14 | Milk and milk proteins | 317 |
Ch. 15 | Meat, fish, and poultry | 351 |
Ch. 16 | Eggs | 397 |
Ch. 17 | Dimensions of baking | 425 |
Ch. 18 | Baking applications | 461 |
Ch. 19 | Food safety : concerns and controls | 501 |
Ch. 20 | Food preservation | 523 |
Ch. 21 | Food additives | 547 |
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