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This publication titled Handbook of Food Science, Catering Technology and Kitchen Management" gives readers both basic and advanced perspectives on the subject. The handbook provides an introduction to food, food types, food energy and agriculture with special focus on functional food, nitrification, whole foods, staple food, medical food, etc. Themes tike food energy, bioenergetics, and bio-energy balance are also covered. An overview of grains, (lour, breads and select food items is provided in detail. Health foods, vegetables, soups, poultry, milk and milk products are discussed briefly with highlights on alfalfa, frozen vegetables, canned food, food stock, egg, egg yolk, cottage cheese, smoked cheese, farmer cheese and butter.
ISBN - 9789380090115
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Pages : 728
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