第二版前言
第一版前言
Lesson 1 食品科技论文的特点
Lesson 2 食品科技论文的翻译和写作
Lesson 3 相关的应用文体
Lesson 4 Cereals
Text A Rice and Rice Products
Text 13 Wheat and Wheat Products
Reading Material 13iscuit
Lesson 5 Foot Safety
Text A Food Safety
Text I3 Improvement of Food by Nutrification
Reading Material Guidelines for Dietary Planning
Lesson 6 Nutrition
Text A Nutrition
Text B Energy, Calories and Weight Control
Reading Material Carbohydrates
Lesson 7 Amino Acids
Text A Amino Acids
Text B Glutamic Acid Production
Reading Material Nucleosides
Lesson 8 Proteins and Lipids
Text A Lipids
Text B Protein （1）
Reading Material Protein （2）
Lesson 9 Vitamins and Minerals
Text A Vitamins
Text B Dietary Mineral
Reading Material Vitamin C
Lesson 10 Foodborne Diseases and Food Safety
Text A Foodborne Disease Surveillance
Text B Trends in Foodborne Illness, 1996- 2010
Reading Material Food and Water Safety During Natural Disasters
Lesson 11 Enzvmes
Text A Microbial Enzymes
Text B Enzymes ,
Reading Material Immobilized Enzymes
Lesson 12 Food Additives
Text A Additives
Text B Flavor
Reading Material Detection of Microorganisms in Food, Chemical Preservatives ~
Lesson 13 Fermentation
Text A Fermented Meat Products
Text B Yogurt Fermentation
Reading Material Wine
Lesson 14 Food Processing
Text A Drying of Solid Food
Text B Minimal Processing Technologies in the Food Industry
Reading Material Separation Technology in Food Processing
Lesson 15 Canning Foods
Text A Basic Steps in Vegetables Canning
Text B Canning Food Handling
Reading Material Containers for Canned Foods
Lesson 16 Beverages
Text A Alcoholic Beverages
Text B Fruit Juice
……
Lesson 17 Freezing Foods
Glossary
Abbreviations
主要参考文献
購物車/收銀台(0) | 在線留言板
| 付款方式
| 運費計算
| 聯絡我們
| 幫助中心 |
加入書簽
HOME
新書上架
