Test bank for Foods Experimental Perspectives, 7th edition by M. McWilliams

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Test bank for Foods Experimental Perspectives, 7th edition by M. McWilliams

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Description Test bank for Foods Experimental Perspectives, 7th edition by M. McWilliams Table of Contents Preface PART I. RESEARCH PERSPECTIVES 1. Dimensions of Food Studies 2. The Research Process 3. Sensory Evaluation 4. Objective Evaluation PART II. PHYSICAL PERSPECTIVES 5. Water 6. Physical Aspects of Food Preparation PART III. CARBOHYDRATES 7. Overview of Carbohydrates 8. Monosaccharides, Disaccharides, and Sweeteners 9. Starch 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

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