食品专业英语文选(第二版)

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电子出版物数据中心中国轻工业出版社出品京新出音[2010]419号ISBN 978-7-89991-109-9

高等学校专业教材

食品专业英语文选

（第二版）

许学勤主编

•Lesson 1 Food Industry •Lesson 2 Water

•Lesson 3 Carbohydrates •Lesson 4 Proteins

•Lesson 5 Lipids

•Lesson 6 Vitamins and Minerals •Lesson 7 Food Additive •Lesson 8 Food Microbiology •Lesson 9 Fermentation Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary

•Lesson 10 Physical Properties of Foods

•Lesson 11 Food Dispersions

•Lesson 12 Food Preservation

•Lesson 13 Food Processing

•Lesson 14 Unit Operations in Food Processing •Lesson 15 Food Packaging

•Lesson 16 Thermal Treatment and Thermal Processing •Lesson 17 Food Concentration

•Lesson 18 Food Dehydration and Drying Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary

•Lesson 19 Food Freezing

•Lesson 20 Extrusion Cooking

•Lesson 21 Membrane Separation

•Lesson 22 Meat and Meat Products

•Lesson 23 Milk and Milk Products

•Lesson 24 Poultry and Eggs

•Lesson 25 Principles of Baking

•Lesson 26 Confectionery and Chocolate Products •Lesson 27 Fruit Juices Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary Glossary

•Lesson 28 Beverages

•Lesson 29 Food Safety

•Lesson 30 Hazard Analysis and Critical Control Points •Lesson 31 Good Manufacturing Practice （GMP）•Lesson 32 Sanitation in Food Plant

•Lesson 33 Food Quality

•Lesson 34 Shelf-life of Food Products Glossary Glossary Glossary Glossary Glossary Glossary Glossary