ESSENTIAL FOOD SCIENCE

Part 1 General Studies Chapter 1 Overview of the global era sikpumhak Part 2 of the components of the food Chapter 2 Water Chapter 3 Carbohydrates Chapter 4 Geology Chapter 5 protein Chapter 06 vitamins and minerals Part 3 of the general characteristics of the food Chapter 7 The color of food Chapter 8 of the food flavor Chapter 9 of the properties of the food Chapter 10 Functional Foods Part IV characteristics for each type of food Chapter 11 plant foods Chapter 12 Animal Food Chapter 13 Other Foods