开学季，外语全场大促，满300减100，详情点击食品专业英语（第二版）

第二版前言
第一版前言
Lesson 1  食品科技论文的特点
Lesson 2 食品科技论文的翻译和写作
Lesson 3 相关的应用文体
Lesson 4  Cereals
　Text A  Rice and Rice Products
　Text 13  Wheat and Wheat Products
　Reading Material  13iscuit
 Lesson 5  Foot Safety
　Text A  Food Safety
　Text I3  Improvement of Food by Nutrification
　Reading Material  Guidelines for Dietary Planning
 Lesson 6  Nutrition
　Text A  Nutrition
　 Text B  Energy, Calories and Weight Control
　 Reading Material  Carbohydrates
  Lesson 7  Amino Acids
　 Text A  Amino Acids
　 Text B  Glutamic Acid Production
　 Reading Material  Nucleosides
  Lesson 8  Proteins and Lipids
　 Text A  Lipids
　 Text B  Protein （1）
　 Reading Material  Protein （2）
Lesson 9  Vitamins and Minerals
　Text A  Vitamins
　Text B  Dietary Mineral
　Reading Material  Vitamin C
Lesson 10  Foodborne Diseases and Food Safety
　Text A  Foodborne Disease Surveillance
　Text B  Trends in Foodborne Illness, 1996- 2010
　Reading Material  Food and Water Safety During Natural Disasters
Lesson 11  Enzvmes
　Text A  Microbial Enzymes
　Text B  Enzymes  ,
　Reading Material  Immobilized Enzymes
Lesson 12  Food Additives
　Text A  Additives
　Text B  Flavor
　Reading Material  Detection of Microorganisms in Food, Chemical Preservatives ~
Lesson 13  Fermentation
　Text A  Fermented Meat Products
　Text B  Yogurt Fermentation
　Reading Material  Wine
Lesson 14  Food Processing
　Text A  Drying of Solid Food
　Text B  Minimal Processing Technologies in the Food Industry
　Reading Material  Separation Technology in Food Processing
Lesson 15  Canning Foods
　Text A  Basic Steps in Vegetables Canning
　Text B  Canning Food Handling
　Reading Material  Containers for Canned Foods
Lesson 16  Beverages
　Text A  Alcoholic Beverages
　Text B  Fruit Juice
　……
Lesson 17 Freezing Foods
Glossary
Abbreviations
主要参考文献