انگلیسی برای دانشجویان رشته علوم و صنایع غذایی

Table of Contents:

1. Food Science and Its Historical Development
2. Food Science as a Profession
3. Nutrition
4. Food-Processing Plants and Equipment
5. Heating as a Food Processing-Method
6. Drying
7. Refrigeration
8. Meat
9. Milk
10. Pasteurization
11. Microorganisms Associated With Food
12. Sugar
13. Food Preservation
14. Vegetables
15. Fruits
16. Cereal Grains
17. Bakery Products (Bread)
18. Food Packaging
19. Fermented Foods
20. Frying
References