二手食品专业英语第二2版 汪洪涛 中国轻工业出版9787501998524
9787501998524
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作者中国轻工业出版社
出版社中国轻工业出版社
ISBN9787501998524
出版时间2014-09
装帧平装
页数302页
货号642133129526
上书时间2024-03-30
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基本信息书名:食品专业英语第二版高等职业教育“十二五”规划教材定价:42.0元作者:中国轻工业出版社出版社:中国轻工业出版社出版日期:2014年09月01日ISBN:9787501998524页码:302商品重量:0.42编辑推荐 暂无信息 内容提要
本教材根据高职高专食品类专业学生的培养目标，以食品营养、食品加工和食品安全为主线，新增食品检测新技术单元内容，对原有五个单元(营养素与健康、食品原料、食品bao藏、食品加工工艺和食品安全与控制)的课程内容进行了删减和修改，以更好地适应教学需要，同时新增了食品检测新技术单元;新增课文译文部分，以满足一些非食品专业背景的授课教师的教学需要和学生课后学习的需要;增加了课文阅读光盘、专业术语和专业词汇、一些食品科技英语的翻译技巧。
食品专业英语(第二版)(高等职业教育“十二五”规划教材)(含光盘)_中国轻工业出版社_中国轻工业出版社_ 目录
目录CONTENTSUnit
ⅠNutrients
and
Health
营养与健康Lesson
1
TextNutrition
Vocabulary
Reading
MaterialFood
nutrition
and
health
Exercise
参考译文营养
Lesson
2
TextProtein
Vocabulary
Reading
MaterialWhat
isProtein
Exercise
参考译文蛋白质
Lesson
3
TextLipid
Vocabulary
Reading
MaterialDietary
Fats
and
Illness
Exercise
参考译文脂类
Lesson
4
TextCarbohydrate
Vocabulary
Reading
MaterialCarbohydrates
Exercise
参考译文碳水化合物
Lesson
5
TextVitamin
Vocabulary
Reading
MaterialAntioxidants
Exercise
参考译文维生素
Lesson
6
TextWater
Vocabulary
Reading
MaterialMy
Opinion
to
Water
Pollution
Exercise
参考译文水
Lesson
7
TextMineral
Vocabulary
Reading
MaterialGetting
Enough
Calcium
Exercise
参考译文矿物质
食品专业英语(第二版)目录Lesson
8
TextFiber
Vocabulary
Reading
MaterialFood
Pyramid
Exercise
参考译文膳食纤维
Unit
ⅡFood
Raw
Material
食品原料Lesson
9
TextEggs
Vocabulary
Reading
MaterialEat
Smart
and
Get
Moving
Exercise
参考译文蛋类
Lesson
10
TextCereal
Vocabulary
Reading
MaterialGrain
Quality
Exercise
参考译文谷类
Lesson
11
TextMeat
Vocabulary
Reading
MaterialWhat
Makes
Organic
Prairie
Meat
Organic
Exercise
参考译文肉类
Lesson
12
TextFruit
and
Vegetables
Vocabulary
Reading
MaterialThe
Structure
of
Fruit
and
Vegetables
and
Stability
of
Nutrients
Exercise
参考译文果蔬类
Lesson
13
TextLegume
Vocabulary
Reading
MaterialBody
Mass
Index
(BMI)
and
Keys
to
a
Healthy
Diet
Exercise
参考译文豆类
Lesson
14
TextMilk
Vocabulary
Reading
MaterialIs
Milk
the
Best
Calcium
Source
for
Everyone?
Exercise
参考译文乳类
Lesson
15
TextFood
Additives
Vocabulary
Reading
MaterialFood
Additives
Exercise
参考译文食品添加剂
Unit
ⅢFood
Preservation
食品bao藏Lesson
16
TextFood
Preservation
Vocabulary
Reading
MaterialOrganic
Agriculture
Exercise
参考译文食品bao藏
Lesson
17
TextFood
Preservation
by
Gas
Vocabulary
Reading
MaterialThe
Freezing
Point
of
Foods
Exercise
参考译文食品气调bao藏
Lesson
18
TextFood
Preservation
by
Canning
Vocabulary
Reading
MaterialFoodAllergy
Exercise
参考译文食品罐装bao藏
Lesson
19
TextFood
Preservation
by
Drying
Vocabulary
Reading
MaterialSpray
Drying
Exercise
参考译文食品干燥bao藏
Lesson
20
TextFood
Preservation
by
Fermentation
Vocabulary
Reading
MaterialLipid
Oxidation
in
Fermented
Sausage
Exercise
参考译文食品发酵bao藏
Lesson
21
TextFood
Preservation
by
Pickling
and
Curing
Vocabulary
Reading
MaterialCalcium
Exercise
参考译文食品腌渍bao藏
Lesson
22
TextFood
Irradiation
Vocabulary
Reading
MaterialFood
irradiation
Exercise
参考译文食品辐射bao藏
Unit
ⅣFood
Technology
食品加工工艺Lesson
23
TextBread
Making
Vocabulary
Reading
MaterialWho
Puts
the
Bread
on
the
Table?
Exercise
参考译文面包的制作
Lesson
24
TextSausage
Making
Vocabulary
Reading
MaterialFood
Safety
Guidelines
Exercise
参考译文香肠加工
Lesson
25
TextYogurt
Making
Vocabulary
Reading
MaterialMilk
Exercise
参考译文酸乳加工
Lesson
26
TextVegetable
Processing
Technology
Vocabulary
Reading
MaterialArtificial
Vegetable
Acidification
Technology
Exercise
参考译文蔬菜加工技术
Lesson
27
TextTomato
Juice
Making
Vocabulary
Reading
MaterialCanningRaw
Materials
Exercise
参考译文番茄汁加工
Lesson
28
TextWhite
Wine
Making
Vocabulary
Reading
MaterialHow
to
Select
Wine
for
Your
Event
Exercise
参考译文白葡萄酒生产
Lesson
29
TextCheese
Making
Vocabulary
Reading
MaterialTraditional
Cloth
Matured
Cheddar
Exercise
参考译文奶酪加工
Unit
ⅤFood
Safety
and
Sanitation
Control
食品安全与卫生控制Lesson
30
TextFood
Safety
Vocabulary
Reading
MaterialDoes
Washing
Food
Promote
Food
Safety?
Exercise
参考译文食品安全
Lesson
31
TextMicroorganisms
and
Sanitation
Vocabulary
Reading
MaterialNutrition
of
Microbes
Exercise
参考译文微生物与卫生
Lesson
32
TextHazard
Analysis
and
Critical
Control
Point
(HACCP)
Vocabulary
Reading
MaterialHACCP/Food
Safety
Systems
Exercise
参考译文危害分析与关键控制点
Lesson
33
TextGood
Manufacturing
Practices
(GMP)
Vocabulary
Reading
MaterialSmoking
is
Bad
to
Health
Exercise
参考译文良好操作规范
Lesson
34
TextISO
22000
Vocabulary
Reading
MaterialInspection
and
Certification
Procedures
of
Fruit
and
Vegetable
Processing
Exercise
参考译文国际标准的组织22000
Unit
ⅥNew
Technology
in
Food
Detection
食品检测新技术Lesson
35
TextNew
Technique
for
the
Treatment
in
Food
Samples
Vocabulary
Reading
MaterialSolid
Phase
Extraction
Technique
Trends
Exercise
参考译文样品处理新技术
Lesson
36
TextFood
Allergen
Rapid
Detection
Technology
Vocabulary
Reading
MaterialImmobilized
Antibodies
for
Biosensor
Detection
of
Protein
Food
Allergensin
Grocery
Products
Exercise
参考译文食物过敏原快速检测技术
Lesson
37
TextBiochip
Technology
Vocabulary
Reading
MaterialGenetic
Engineering
and
Food
Security
Exercise
参考译文生物芯片技术
Lesson
38
TextNew
Technique
for
the
Detection
of
microorganisms
in
Food
Vocabulary
Reading
MaterialDetection
of
Salmonella
spp
Presence
in
Food
Exercise
参考译文食品微生物检测新技术
Lesson
39
TextNew
technique
of
Nondestructive
Inspection
of
Agricultural
products
Quality
Vocabulary
Reading
MaterialNondestructive
testing
for
plant
life
assessment
Exercise
参考译文农产品品质无损检测新技术
Appendixes
1Special
Terms
专业术语
Appendixes
2Special
Vocabulary
专业词汇
Appendixes
3Food
Science
and
Technology
English
Translation
Skills
食品科技英语翻译技巧
出版社:
中国轻工业出版社;
第2版
(2014年9月1日)
丛书名:
高等职业教育'十二五'规划教材
平装:
302页
语种:
简体中文，
英语
开本:
16
ISBN:
9787501998524
条形码:
9787501998524
商品尺寸:
23.8
x
16.8
x
2.2
cm
商品重量:
481
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