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About The Author

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

About The Book

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 (s 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 (s 4 – 6). Part three (s 7 – 10) throws some light on vegetables, fats, pulses & fortification of foods; whereas the last part ( 11 - 12) deals with meat cookery and food adulteration.

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  1. Start Pages

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  2. SENSORY AND OBJECTIVE EVALUATION OF FOODS

    1 - 18 (18 Pages)
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  3. COLLOIDAL CHEMISTRY

    19 - 36 (18 Pages)
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  4. SUGAR COOKERY

    37 - 60 (24 Pages)
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  5. STARCH COOKERY

    61 - 96 (36 Pages)
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  6. MILK COOKERY

    97 - 120 (24 Pages)
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  7. EGG COOKERY

    121 - 130 (10 Pages)
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  8. VEGETABLES AND FRUITS

    131 - 146 (16 Pages)
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  9. FATS AND OILS

    147 - 164 (18 Pages)
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  10. PULSES AND LEGUMES

    165 - 178 (14 Pages)
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  11. 10 

    FORTIFICATION AND ENRICHMENT OF FOODS

    179 - 190 (12 Pages)
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  12. 11 

    MEAT, FISH AND POULTRY

    191 - 212 (22 Pages)
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  13. 12 

    FOOD ADULTERATION

    213 - 224 (12 Pages)
    US $34.99 Add to Cart Read Free
     

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