This book covers the physical, chemical, and microbiological basis of the different methods of food preservation with special reference to the application of three of the most widely used commercial processes: thermal processing, freezing, and dehydration. An overview of current technological advances in other methods of preservation completes the book. Emphasizing applications, problem solving, and modeling, the book contains lab experiments, practice problems, and problem sets that correspond with the topics presented. By ...
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This book covers the physical, chemical, and microbiological basis of the different methods of food preservation with special reference to the application of three of the most widely used commercial processes: thermal processing, freezing, and dehydration. An overview of current technological advances in other methods of preservation completes the book. Emphasizing applications, problem solving, and modeling, the book contains lab experiments, practice problems, and problem sets that correspond with the topics presented. By covering both basic and applied aspects of food processing, it serves as a valuable textbook in food science programs worldwide.
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Add this copy of Food Processing: Principles and Applications to cart. $234.85, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2005 by CRC Press.
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Seller's Description:
New. Print on demand Sewn binding. Cloth over boards. 438 p. Contains: Unspecified, Illustrations, black & white, Halftones, black & white, Tables, black & white.
