食品专业英语PDF电子书下载

Chapter 1 Food Safety and Management 1

Unit 1 Overview of Food Safety 1

Unit 2 Issues in Food Safety 8

Unit 3 GMP and SSOP 18

Unit 4 HACCP 27

Unit 5 Food Risk Analysis 31

Unit 6 Food Quality 38

Unit 7 Food Quality Management 45

Unit 8 Quality Control Tools 50

Unit 9 Crisis Management for Food Industry 59

Unit 10 Foods Entry-Exit Inspection and Quarantine 65

Chapter 2 Food Chemistry and Nutrition 72

Unit 1 Water 72

Unit 2 Carbohydrates 75

Unit 3 Fats 78

Unit 4 Proteins 80

Unit 5 Vitamins 83

Unit 6 Minerals 87

Unit 7 Enzymes 93

Unit 8 Nutrition 97

Chapter 3 Food Technology 101

Unit 1 Sterilized Milk and Milk Products Cultured Milk Products 101

Unit 2 Cheese 103

Unit 3 Meat Techniques of Curing Dry Curing 107

Unit 4 Eggs 116

References 119