全国高等农业院校教材：食品专业英语
出版时间:
2003-08
版次:
1
ISBN:
9787109082137
定价:
19.30
装帧:
平装
开本:
16开
纸张:
胶版纸
38人买过
-
本书是全国高等农业院校十五规划教材。1—3课阐述英语食品科技论文的特点、翻译技巧和一般写作方法；其余各课内容有食品工业发展现状、市场与展望、食品发酵工程、食品化学和营养、农产品贮藏和加工等，课文和阅读材料选自国外原版资料。教材内容在尽量反映食品科技领域发展的新趋势、新技术的同时，也包括食品行业日常应用英语并兼顾全国各地域的广适性。 Lesson 1 英语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 WHO Strategy on Food Safety--Biotechnology and Its Implications to Foods
Reading Material 1 China Food Situation
Reading Material 2: FAO Maps out Future Activities in Nutrition,Hygiene of Street Food
Lesson 5 Alcoholic Beverages
Reading Matei'ial 1 : Beer Fermentation
Reading Material 2. Vinegar
Lesson 6 Amino Acids
Reading Material 1 : Glutamic Acid Production
Reading Material 2. Nucleosides
Lesson 7 Yogurt Fermentation
Reading Material 1: Fermented Meat Product
Reading Material 2: Wine
Lesson 8 Microbial Enzymes
Reading Material 1: Immobilized Enzymes
Reading Material 2: Detection of Microorganisms in Food,Chemical Preservatives
Lesson 9 Lipids
Reading Material 1 : Protein (1)
Reading Material 2: Proteins (2)
Lesson 10 Enzymes
Reading Material 1: Flavor Reading Material 2. Additives
Lesson 11 Nutrition
Reading Material 1: Energy, Calories, and Weight Control
Reading Material 2: Carbohydrates
Lesson 12 Food Safety
Reading Material 1: Improvement of Food by Nutrification
Reading Material 2: Guidelines for Dietary Planning
Lesson 13 Basic Steps in Vegetables' Canning
Reading Material 1: Containers for Canned Foods
Reading Material 2: Baby Foods
Lesson 14 Quick-Freezing of Foods
Reading Material 1: Ice Crystal Formation
Reading Material 2: Main Methods for Freezing Foods
Lesson 15 Diet and Health Research Needs
Reading Material 1: Growing Nutraceutieal
Reading Material 2: Form Follows Function--Bits, Bites,and Bags
Lesson 16 Effect of Osmotic Dehydration Viscoelastic Properties of Apple and Banana
Reading Material 1: Solids Transportation Model on an Industrial Rotary Dryer
Reading Material 2: Microwave (MW) and Radiorequency (RF) Drying
Glossary
-
内容简介:
本书是全国高等农业院校十五规划教材。1—3课阐述英语食品科技论文的特点、翻译技巧和一般写作方法；其余各课内容有食品工业发展现状、市场与展望、食品发酵工程、食品化学和营养、农产品贮藏和加工等，课文和阅读材料选自国外原版资料。教材内容在尽量反映食品科技领域发展的新趋势、新技术的同时，也包括食品行业日常应用英语并兼顾全国各地域的广适性。
-
目录:
Lesson 1 英语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 WHO Strategy on Food Safety--Biotechnology and Its Implications to Foods
Reading Material 1 China Food Situation
Reading Material 2: FAO Maps out Future Activities in Nutrition,Hygiene of Street Food
Lesson 5 Alcoholic Beverages
Reading Matei'ial 1 : Beer Fermentation
Reading Material 2. Vinegar
Lesson 6 Amino Acids
Reading Material 1 : Glutamic Acid Production
Reading Material 2. Nucleosides
Lesson 7 Yogurt Fermentation
Reading Material 1: Fermented Meat Product
Reading Material 2: Wine
Lesson 8 Microbial Enzymes
Reading Material 1: Immobilized Enzymes
Reading Material 2: Detection of Microorganisms in Food,Chemical Preservatives
Lesson 9 Lipids
Reading Material 1 : Protein (1)
Reading Material 2: Proteins (2)
Lesson 10 Enzymes
Reading Material 1: Flavor Reading Material 2. Additives
Lesson 11 Nutrition
Reading Material 1: Energy, Calories, and Weight Control
Reading Material 2: Carbohydrates
Lesson 12 Food Safety
Reading Material 1: Improvement of Food by Nutrification
Reading Material 2: Guidelines for Dietary Planning
Lesson 13 Basic Steps in Vegetables' Canning
Reading Material 1: Containers for Canned Foods
Reading Material 2: Baby Foods
Lesson 14 Quick-Freezing of Foods
Reading Material 1: Ice Crystal Formation
Reading Material 2: Main Methods for Freezing Foods
Lesson 15 Diet and Health Research Needs
Reading Material 1: Growing Nutraceutieal
Reading Material 2: Form Follows Function--Bits, Bites,and Bags
Lesson 16 Effect of Osmotic Dehydration Viscoelastic Properties of Apple and Banana
Reading Material 1: Solids Transportation Model on an Industrial Rotary Dryer
Reading Material 2: Microwave (MW) and Radiorequency (RF) Drying
Glossary
查看详情
-
八五品
湖北省武汉市
平均发货8小时
成功完成率96.02%
占位居中
