Introduction to food technology /
Gatchalian, Miraflor M.
Introduction to food technology / Miraflor M. Gatchalian and Sonia Y. De Leon - Manila, Philippines : Merriam & Webster Bookstore, c1992 - xi, 386 pages: illustrations ; 26 cm.
Includes index.
Chapter I. The Food Technologist: His Work, Training and Role in the Society -- Chapter II. Quality Control in Food Processing -- Chapter III. Sensory Evaluation Methods for Quality Control and Research -- Chapter IV. Alcoholic Beverages -- Chapter V. Non-Alcoholic Beverages -- Chapter VI. Sugar, Syrup and Confectionery -- Chapter VII. Vegetables and Vegetable Products -- Chapter VIII, Fruit and Fruit Products -- Chapter IX. Rice, Corn and Other Cereals -- Chapter X. Wheat and Bakery Products -- Chapter XI. Root and Tuber Roots -- Chapter XII. Food Packaging .
The book covers the technologies applied to commodity groups that occupy important position in the Philippine economy and the Filipino diet. The heavy emphasis on quality control, not only in the two chapters devoted to it, but all throughout the book, is as it should be.
9789713000897
FOOD TECHNOLOGY
TX 353 .G38 1992
Introduction to food technology / Miraflor M. Gatchalian and Sonia Y. De Leon - Manila, Philippines : Merriam & Webster Bookstore, c1992 - xi, 386 pages: illustrations ; 26 cm.
Includes index.
Chapter I. The Food Technologist: His Work, Training and Role in the Society -- Chapter II. Quality Control in Food Processing -- Chapter III. Sensory Evaluation Methods for Quality Control and Research -- Chapter IV. Alcoholic Beverages -- Chapter V. Non-Alcoholic Beverages -- Chapter VI. Sugar, Syrup and Confectionery -- Chapter VII. Vegetables and Vegetable Products -- Chapter VIII, Fruit and Fruit Products -- Chapter IX. Rice, Corn and Other Cereals -- Chapter X. Wheat and Bakery Products -- Chapter XI. Root and Tuber Roots -- Chapter XII. Food Packaging .
The book covers the technologies applied to commodity groups that occupy important position in the Philippine economy and the Filipino diet. The heavy emphasis on quality control, not only in the two chapters devoted to it, but all throughout the book, is as it should be.
9789713000897
FOOD TECHNOLOGY
TX 353 .G38 1992