Handbook Of Food Preservation
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Language: en
Pages: 1088
Pages: 1088
Type: BOOK - Published: 2007-07-16 - Publisher: CRC Press
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to exte
Language: en
Pages: 679
Pages: 679
Type: BOOK - Published: 2015-10-22 - Publisher: CRC Press
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information neces
Language: en
Pages: 514
Pages: 514
Type: BOOK - Published: 2015-02-25 - Publisher: Woodhead Publishing
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards na
Language: en
Pages: 1543
Pages: 1543
Type: BOOK - Published: 2012-02-27 - Publisher: John Wiley & Sons
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design an
Language: en
Pages: 264
Pages: 264
Type: BOOK - Published: 2011 - Publisher: Atlantic Publishing Company
Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.
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