TY  - BOOK
AU  - McWilliams,Margaret
TI  - Foods: experimental perspectives 
SN  - 9780131425361
AV  - TX531 .M38 2005
U1  - 664 MCW 
PY  - 2005///
CY  - Upper Saddle River, N.J.
PB  - Pearson Prentice Hall
KW  - Food
KW  - Composition
KW  - Analysis
KW  - Cooking
KW  - Cookery
KW  - Hotel & catering trades
KW  - thema
KW  - Agriculture & farming
KW  - Diets & dieting
KW  - Food & beverage technology
KW  - Cookery / food & drink etc
N1  - Includes bibliographical references and index; Research perspectives -- Chapter 1.Dimension of food studies -- Chapter 2.The research process -- Chapter 3.Sensory evaluation -- Chapter 4.Objective evaluation -- 2.Physical perspectives -- Chapter 5.Water -- Chapter 6.Physical aspects of food preparation -- Chapter 7.Overview of carbohydrates -- Chapter 8.Monosaccharides, dissacharides, and sweetners -- Chapter 9.Starch -- Chapter 10.Fiber and plant foods -- 4.Lipids -- Chapter 11.OVerview of fats and oils -- Chapter 12.Fats and oils in food products -- Chapter 13.Overview of proteins -- Chapter 14.Milk and milk products -- Chapter 15.Meat, fish, and poultry -- Chapter 16.Eggs -- Chapter 17.Dimensions of baking -- Chapter 18.Baking applications -- 6.Food supply perseptives -- Chapter 19.Food safety: concerns and controls -- Chapter 20.Food preservation -- Chapter 21.Food additives
UR  - http://www.loc.gov/catdir/toc/ecip0418/2004012300.html
ER  -