简介
本书共分32课。内容包括：营养；碳水化合物；脂类化合物及其在食品中的用途；氨基酸和蛋白
质；维生素和矿物质的人体需要量；酶的定义和命名；风味；微生物与卫生；食品冷气保藏原理；食
品冷冻的基本概念；食品罐藏原理；食品的干燥保藏原理；食品浓缩原理；半干食品；食品的发酵保
藏；食品的腌制和腌腊；谷物；面粉；最常用的糖；蛋的微妙构造；蔬菜的贮藏；咖啡及咖啡饮料；
茶；肉类的腌制；熏制；香肠；蛋制品；制作黄油；干酪生产；面包；制造糖果的原料；蔬菜水果的罐
藏。
本书取材范围广，包括大食品专业中各行业的专用词，着重在翻译的基本技巧，包括词义的转译，
词义的具体化和抽象化，词的搭配，词量增减，词类转换，成分转换，成分分析，并注重疑难结构的翻
译。
本书可供理、工、农类院校设有食品、农产品、水产品、畜牧产品加工专业及有关专业师生阅读，
亦可供食品行业工程技术人员参考。
目录
CONTENTS
LESSON 1 NUTRITION
LESSON 2 CARBOHYDRATES
LESSON 3 LIPIDS AND THEIR USES IN FOODS
LESSON 4 AMINO ACIDS AND PROTEIN
LESSON 5 VITAMINS AND MINERALS--THEIR REQUIREMENTS
FOR HUMAN
LESSON 6 NOMENCLATURE AND DEFINITION OF ENZYMES
LESSON 7 FLAVORS
LESSON 8 MICROORGANISMS AND SANITATION
LESSON 9 PRINCIPLES OF REFRIGERATED GAS STORAGE OF
FOODS
LESSON 10 BASIC CONCEPTS OF FOOD FREEZING
LESSON 11 FUNDAMENTAL PRINClPLES OF FOOD PRESERVATION
BY CANNING
LESSON 12 PRINCIPLES OF FOOD PRESERVATION BY DRYING
LESSON 13 FOOD CONCENTRATES
LESSON 14 SEMI-MOIST FOODS
LESSON 15 FOOD PRESERVATION BY FERMENTATION
LESSON 16 PICKLING AND CURING OF FOODS
LESSON 17 CEREALS
LESSON 18 FLOUR
LESSON 19 THE MOST WIDELY USED SUGARS
LESSON 20 EGG,ITS ELABORATE STRUCTURE
LESSON 21 STORAGE OF VEGETABLES
LESSON 22 COFFEE AND ITS BEVERAGE
LESSON 23 TEA
LESSON 24 CURING OF MEATS
LESSON 25 SMOKING
LESSON 26 SAUSAGE
LESSON 27 EGG PRODUCTS
LESSON 28 MAKING BUTTER
LESSON 29 CHEESE PRODUCTION
LESSON 30 AN IMPORTANT AND MOST ACCEPTABLE FOOD
LESSON 31 RAW MATERALS FOR CONFECTIONERY
LESSON 32 CANNING VEGETABLES AND. FRUITS
LESSON 1 NUTRITION
LESSON 2 CARBOHYDRATES
LESSON 3 LIPIDS AND THEIR USES IN FOODS
LESSON 4 AMINO ACIDS AND PROTEIN
LESSON 5 VITAMINS AND MINERALS--THEIR REQUIREMENTS
FOR HUMAN
LESSON 6 NOMENCLATURE AND DEFINITION OF ENZYMES
LESSON 7 FLAVORS
LESSON 8 MICROORGANISMS AND SANITATION
LESSON 9 PRINCIPLES OF REFRIGERATED GAS STORAGE OF
FOODS
LESSON 10 BASIC CONCEPTS OF FOOD FREEZING
LESSON 11 FUNDAMENTAL PRINClPLES OF FOOD PRESERVATION
BY CANNING
LESSON 12 PRINCIPLES OF FOOD PRESERVATION BY DRYING
LESSON 13 FOOD CONCENTRATES
LESSON 14 SEMI-MOIST FOODS
LESSON 15 FOOD PRESERVATION BY FERMENTATION
LESSON 16 PICKLING AND CURING OF FOODS
LESSON 17 CEREALS
LESSON 18 FLOUR
LESSON 19 THE MOST WIDELY USED SUGARS
LESSON 20 EGG,ITS ELABORATE STRUCTURE
LESSON 21 STORAGE OF VEGETABLES
LESSON 22 COFFEE AND ITS BEVERAGE
LESSON 23 TEA
LESSON 24 CURING OF MEATS
LESSON 25 SMOKING
LESSON 26 SAUSAGE
LESSON 27 EGG PRODUCTS
LESSON 28 MAKING BUTTER
LESSON 29 CHEESE PRODUCTION
LESSON 30 AN IMPORTANT AND MOST ACCEPTABLE FOOD
LESSON 31 RAW MATERALS FOR CONFECTIONERY
LESSON 32 CANNING VEGETABLES AND. FRUITS
Selected English writings for food speciality
- 名称
- 类型
- 大小
光盘服务联系方式: 020-38250260 客服QQ：4006604884
云图客服：
用户发送的提问，这种方式就需要有位在线客服来回答用户的问题，这种 就属于对话式的,问题是这种提问是否需要用户登录才能提问
Video Player
×
Audio Player
×
pdf Player
×
