Food science - 3. ed.

alimentos aves de corral beverages carne cereals cheese chemical composition chocolate composition chimique contamination drying eggs eua fats fermentation fishes food additives food industry food technology foods freezing fromage fruits heat treatment helado huevos human nutrition icecream industria alimentaria industrie alimentaire irradiation lait leche legumes meat milk nutritive value oeuf oils oilseeds packaging peces poisson (animal) poultry preservation procesamiento processing produit alimentaire queso secado sugar confectionery technologie technologie alimentaire technology tecnologia traitement traitement thermique usa vegetables viande volaille