File:NLC416-08jh016005-94395 食品微生物學.pdf

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Summary

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食品微生物學   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
陳同白編
image of artwork listed in title parameter on this page
Title
食品微生物學
Publisher
商務印書館[發行者]
Description

目錄
第一章 緒言
定義
應用
食物腐敗與微生物之關係
酵素之腐敗作用
微生物之腐敗作用
食物製造與微生物之關係
第二章 食品之化學成分
蛋白質
炭水化合物
脂肪
第三章 微生物於生物學上之位置
第四章 細菌
形狀
大小
行動
生殖
孢子
細菌之構造
細菌之分類
第五章 酵母
形狀
大小
酵母之構造
生殖
釀造業之重要酵母
第六章 霉
形狀
生殖
分類
霉之經濟上之關係
第七章 微生物之生理
微生物之營養需要
水分
養料
氧
微生物之滲透作用
溫度與微生物之相關
光線與微生物之相關
他種與微生物有關之物理主因
化學物質與微生物之相關
第八章 酵素及其作用
酵素之所在
酵素之性質
酵素之作用
發酵
酵素之分類
分解酵素
氧化酵素
還原酵素
分析酵素
第九章 微生物之產物
微生物之新陳代謝
炭水化合物變化之產物
糖類
澱粉
纖維質
酸類脂肪變化之產物
蛋白質變化之產物
色素
芬香化合物
第十章 食品防腐法
食品腐敗之原因
食品防腐法之種類
利用高溫防腐法
利用低溫防腐法
乾燥防腐法
防腐劑
第十一章 牛乳中之微生物
牛乳之等級
牛乳內微生物之來源
牛乳內微生物之種類
提高牛乳品質之方法
牛乳腐敗之情狀
牛乳之細菌檢驗法
第十二章 乳製品之微生物
乳油
乾酪
罐頭牛乳
牛奶粉
冰淇淋
第十三章 雞蛋之微生物
雞蛋之化學成分
雞蛋內之微生物
雞蛋檢查之方法
雞蛋之防腐方法
第十四章 家禽肉內之微生物
第十五章 獸類肉內之微生物
獸類肉內之病原微生物
獸類肉內之腐敗微生物
獸肉腐敗之程序
獸肉腐敗之評定
獸肉之防腐方法
第十六章 水產食品之微生物
鮮魚之化學成分
魚體之微生物
魚肉腐敗之程序
貝類之微生物
水產製造食品
第十七章 蔬菜水果谷實之微生物
蔬菜水果谷實之成熟
蔬菜含有之微生物
蔬菜之發酵防腐法
水果含有之微生物
谷實之微生物
第十八章 製酒
酒之種類
製酒之原料
葡萄酒之製法
麥酒之製法
米酒之製法
第十九章 制醋
制醋之原料
醋酸菌
製造方法
敗醋之生物
第二十章 制醬及醬油
中國制醬法
中國制醬油法
日本制醬法
日本制醬油法
醬及醬油製造中之成分變化
第二十一章 制麵包之利用酵母
酵母餅之製造方法
酵母之營養價值
麵包之製造
第二十二章 微生物所致之飲食中毒
飲食中毒
鳥獸疾病之傳染人類
食物之傳帶病菌
微生物在食品中生產之毒質
譯名表

Language Chinese
Publication date 民國22[1933]
Source
institution QS:P195,Q732353
(民國時期文獻 民國圖書)
主題
InfoField
食品-微生物學
中圖分類
InfoField
TS201.3
載體形態
InfoField
96,10頁

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