第二版前言 版前言 Lesson 1 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 Cereals Text A Rice and Rice Products Text 13 Wheat and Wheat Products Reading Material 13iscuit Lesson 5 Foot Safety Text A Food Safety Text I3 Improvement of Food by Nutrification Reading Material Guidelines for Dietary Planning Lesson 6 Nutrition Text A Nutrition Text B Energy, Calories and Weight Control Reading Material Carbohydrates Lesson 7 Amino Acids Text A Amino Acids Text B Glutamic Acid Production Reading Material Nucleosides Lesson 8 Proteins and Lipids Text A Lipids Text B Protein （1） Reading Material Protein （2） Lesson 9 Vitamins and Minerals Text A Vitamins Text B Dietary Mineral Reading Material Vitamin C Lesson 10 Foodborne Diseases and Food Safety Text A Foodborne Disease Surveillance Text B Trends in Foodborne Illness, 1996- 2010 Reading Material Food and Water Safety During Natural Disasters Lesson 11 Enzvmes Text A Microbial Enzymes Text B Enzymes , Reading Material Immobilized Enzymes Lesson 12 Food Additives Text A Additives Text B Flavor Reading Material Detection of Microorganisms in Food, Chemical Preservatives ~ Lesson 13 Fermentation Text A Fermented Meat Products Text B Yogurt Fermentation Reading Material Wine Lesson 14 Food Processing Text A Drying of Solid Food Text B Minimal Processing Technologies in the Food Industry Reading Material Separation Technology in Food Processing Lesson 15 Canning Foods Text A Basic Steps in Vegetables Canning Text B Canning Food Handling Reading Material Containers for Canned Foods Lesson 16 Beverages Text A Alcoholic Beverages Text B Fruit Juice …… Lesson 17 Freezing Foods Glossary Abbreviations 主要参考文献
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