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Foods Experimental Perspectivesby McWilliams, Margaret, Ph.D., R.D., Professor Emeritus
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Table of Contents
1. Dimensions of Food Studies
2. The Research Process
3. Sensory Evaluation
4. Objective Evaluation
PART II. PHYSICAL PERSPECTIVES
6. Physical Aspects of Food Preparation
PART III. CARBOHYDRATES
7. Overview of Carbohydrates
8. Monosaccharides, Disaccharides, and Sweeteners
10. Vegetables and Fruits
PART IV. LIPIDS
11. Overview of Fats and Oils
12. Fats and Oils in Food Products
PART V. PROTEINS
13. Overview of Proteins
14. Milk and Milk Products
15. Meat, Fish, and Poultry
PART VI. FOOD SUPPLY PERSPECTIVES
19. Food Safety Concerns and Controls
20. Food Preservation
21. Food Additives