《食品專業英語文選（第二版）（高等學校專業教材）（含光盤）》
作者：
許學勤
出版日期：
2010-09-01
字數：
548000
開本：
16
頁數：
384
分類：
食品
ISBN：
978-7-5019-7665-2
定價：
￥40.00
官網優惠價格：
￥32
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內容簡介
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圖書目錄
目錄
Lesson 1
Food Industry
Notes
參考譯文 食品工業
Reading Material Food
Glossary
Lesson 2
Water
Notes
參考譯文 水
Reading Material Water as Nutrients
Glossary
Lesso……目錄
Lesson 1
Food Industry
Notes
參考譯文 食品工業
Reading Material Food
Glossary
Lesson 2
Water
Notes
參考譯文 水
Reading Material Water as Nutrients
Glossary
Lesson 3
Carbohydrates
Notes
參考譯文 碳水化合物
Reading Material
Glossary
Lesson 4
Proteins
Notes
參考譯文 蛋白質
Reading Material Amino Acids
Glossary
Lesson 5
Lipids
Notes
參考譯文 脂質
Reading Material Essential Fatty Acids
Glossary
Lesson 6
Vitamins and Minerals
Notes
參考譯文 維生素和礦物質
Reading Material History of Vitamins
Glossary
Lesson 7
Food Additive
Notes
參考譯文 食品添加劑
Reading Material Non-nutritive Sweeteners
Glossary
Lesson 8
Food Microbiology
Notes
參考譯文 食品微生物學
Reading Material Numbers of Microorganisms in Food
Glossary
Lesson 9
Fermentation
Notes
參考譯文 發酵
Reading Material Fermentation in Food Processing and Its History
Glossary
Lesson 10
Physical Properties of Foods
Notes
參考譯文 食品的物理性質
Reading Material Electrical Properties
Glossary
Lesson 11
Food Dispersions
Notes
參考譯文 食品分散體
Reading Material An Abstract About Food Dispersion
Glossary
Lesson 12
Food Preservation
Notes
參考譯文 食品保藏
Reading Material Modified Atmosphere
Glossary
Lesson 13
Food Processing
Notes
參考譯文 食品加工
Reading Material History of Food Processing
Glossary
Lesson 14
Unit Operations in Food Processing
Notes
參考譯文 食品加工單元操作
Reading Material New Processing Methods
Glossary
Lesson 15
Food Packaging
Notes
參考譯文 食品包裝
Reading Material Nutrition Labels
Glossary
Lesson 16
Thermal Treatment and Thermal Processing
Notes
參考譯文 熱處理與熱加工
Reading Material Ultra High-Temperature（UHT）/Aseptic Processes
Glossary
Lesson 17
Food Concentration
Notes
參考譯文 食品濃縮
Reading Material Changes During Concentration
Glossary
Lesson 18
Food Dehydration and Drying
Notes
參考譯文 食品脫水與干燥
Reading Material Two Types of Dryer
Glossary
Lesson 19
Food Freezing
Notes
參考譯文 食品冷凍
Reading Material Change and Stability in Frozen Foods
Glossary
Lesson 20
Extrusion Cooking
Notes
參考譯文 擠壓蒸煮
Reading Material Selecting an Extruder
Glossary
Lesson 21
Membrane Separation
Notes
參考譯文 膜分離
Reading Material Fouling Phenomena
Glossary
Lesson 22
Meat and Meat Products
Notes
參考譯文 肉與肉制品
Reading Material Storage of Fresh Meat
Glossary
Lesson 23
Milk and Milk Products
Notes
參考譯文 乳與乳制品
Reading Material Milk Separation
Glossary
Lesson 24
Poultry and Eggs
Notes
參考譯文 家禽和蛋
Reading Material Poultry Meat/Egg Products
Glossary
Lesson 25
Principles of Baking
Notes
參考譯文 焙烤原理
Reading Material Bread and Its’ History
Glossary
Lesson 26
Confectionery and Chocolate Products
Notes
參考譯文 糖果與巧克力制品
Reading Material Confectionery Manufacturing
Glossary
Lesson 27
Fruit Juices
Notes
參考譯文 果汁
Reading Material Juice Labeling
Glossary
Lesson 28
Beverages
Notes
參考譯文 飲料
Reading Material Coca-Cola
Glossary
Lesson 29
Food Safety
Notes
參考譯文 食品安全
Reading Material Food Safety Policy
Glossary
Lesson 30
Hazard Analysis and Critical Control Points
Notes
參考譯文 危害分析與關鍵控制點
Reading Material Prerequisite Programmes of HACCP
Glossary
Lesson 31
Good Manufacturing Practice （GMP）
Notes
參考譯文 良好操作規范
Reading Material Sanitation in the Food Industry
Glossary
Lesson 32
Sanitation in Food Plant
Notes
參考譯文 食品工廠衛生
Reading Material Cleaning and Disinfection
Glossary
Lesson 33
Food Quality
Notes
參考譯文 食品質量
Reading Material The Distinction between Food Quality and Food Safety
Glossary
Lesson 34
Shelf-life of Food Products
Notes
參考譯文 食品貨架期
Reading Material Predicting Shelf-life
Glossary
總詞匯表
附錄I 食品專業相關的主要國際機構及網址
附錄II 食品專業相關的國外主要高校院系及網址
附錄III 食品專業相關的國外主要英文期刊及網址
參考文獻
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