The technology of food preservation

Desrosier, Norman W.

The technology of food preservation - 4th Edition. - New Delhi: CBS Publishers & Distributors, 1987. - xv, 558 p.: illustrations ;

Includes Index.

1. Food and its preservation.--
2. Nature of food hazards.--
3. Principles of fresh food storage.--
4. Principles of refrigerated gas storage of foods.--
5. Principles of food freezing.--
6. Principles of food preservation by canning.--
7. Principles of food preservation by drying.--
8. Principles of food concentrates.--
9. Principles of semi-moist foods.--
10. Principles of food preservation by fermentation.--
11. Principles of food pickling and curing.--
12. Principles of chemical preservation of foods.--
13. Principles of food irradiation.--
14. Principles of food storage stability.--
15. Principles of food quality assurance.--
16. Application of technology.


Food Preservation.
Food (Conservation).
Food (Technology And Engineering).
Food Engineering.

664 / DES

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