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醉染图书食品专业英语/许学书9787122024077
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UNIT ONEPROFESSIONAL COMMUNICATION
CHAPTER 1INTERVIEW3
SECTION ⅠWhat is the Most Important Information You Should Give to
the Interviewer?3
SECTION ⅡCommon estions during the Interview5
SECTION ⅢAdditional Pointers10
SECTION ⅣPatterns11
CHAPTER 2RESUME15
SECTION ⅠWhat Should Be Included in a Resume?15
SECTION ⅡGetting Starter Resume16
SECTION ⅢChoosing a Resume Format19
SECTION ⅣResume Template22
CHAPTER 3PROFESSIONAL MEETINGS,CONFERENCES25
SECTION ⅠBackground Information25
SECTION ⅡPatterns26
SECTION ⅢExamples of Announcement in Food Area33
UNIT TWOREADING & COMPREHENSION
CHAPTER 4CUISINE CULTURE41
SECTION ⅠBritish Cuisine41
SECTION ⅡFrench Cuisine45
SECTION ⅢChinese Cuisine47
CHAPTER 5TABLE SETTING55
SECTION ⅠTable Coverings55
SECTION ⅡTable Settings55
SECTION ⅢThe Individual Places57
CHAPTER 6UTENSILS SMALL EUIPMENT62
SECTION ⅠMeasuring Equipment62
SECTION ⅡSpatulas, Skimmers, and Spoons64
CHAPTER 7SENSORY EVALUATION68
SECTION ⅠSensory Evaluation Practices68
SECTION ⅡTaste and Smell Interactions74
CHAPTER 8FOOD ADDITIVE83
SECTION ⅠFDARequirements for Food Additives in the USA83
CHAPTER 9FOOD SAFETY103
SECTION ⅠChemical Risk Factors in Fod03
CHAPTER 10FUNCTIONAL FOOD113
SECTION ⅠFunctional Food:at the Frontier between Food and Pharma113
SECTION ⅡMushroms17
SECTION ⅢLentinan118
SECTION ⅣBioactive Components in Ginseng118
SECTION ⅤModified Protein119
SECTION ⅥDefinition of Dietary Fiber120
SECTION ⅦOligosaccharides121
CHAPTER 11NUTRITION130
SECTION ⅠNutritional lity in Formulated Fods30
SECTION ⅡVitamin A134
SECTION ⅢActions of Unconsidered Factrs34
SECTION ⅣThe Effect of Intakes of Calcium and Potassium and
Vitamins A and C135
CHAPTER 12MICROBIOLOGICAL PRODUCTION OF FOOD144
SECTION ⅠFermented Dairy Products145
SECTION ⅡLeavening of Bread146
SECTION ⅢAlcoholic Beverages148
SECTION ⅣVinegar152
SECTION ⅤFermented Vegetables153
SECTION ⅥSoy Sauce155
SECTION ⅦSinglecell Protein156
CHAPTER 13FOOD LAW164
SECTION ⅠA Description of the USFood Safety System164
SECTION ⅡHistory of the FDA175
SECTION ⅢThese Little Pigs Get Spe Care from Norwegians176
CHAPTER 14PROCESSING187
SECTION ⅠOverview of Processing of Agricultural Commodities187
SECTION ⅡLaboratory/Pilorcesing of Agricultural Commodities190
SECTION ⅢGood Laboratory Practice(GLP)Regulations and Their Impact on
the Smallscale Processing Procedures196
CHAPTER 15FOOD ECONOMY209
SECTION ⅠThe Impact of MacroEconomic Policy on Food Security:
A Framework for Analysis209
SECTION ⅡBringing the Food Economy Home213
UNIT THREESCIENTIFIC WRITING GUE
CHAPTER 16ABSTRACT WRITING227
SECTION ⅠWhat Should Be Included?227
SECTION ⅡPatterns228
SECTION ⅢSome Examples1
CHAPTER 17DESCRIPTION
SECTION ⅠSamples of Method Description
SECTION ⅡSamples of Data Description
SECTION ⅢPatterns241
CHAPTER 18REPORT ORGANIZATION249
SECTION ⅠResearch Report249
SECTION ⅡRaw Data Notebook253
SECTION ⅢSummary Report of Processing Procedures254
APPENDIX ⅠPrefix,suffix and stem of academic vocabulary256
APPENDIX ⅡNatural amino acids258
APPENDIX ⅢReading suggestion for English foodrelated journals259
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