The technology of food preservation

By: Desrosier, Norman WContributor(s): Desrosier, James NMaterial type: TextTextPublication details: New Delhi: CBS Publishers & Distributors, 1987Edition: 4th EditionDescription: xv, 558 p.: illustrationsSubject(s): Food Preservation | Food (Conservation) | Food (Technology And Engineering) | Food EngineeringDDC classification: 664
Contents:
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.
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Item type Current library Collection Call number Status Date due Barcode Item holds
Reference Books Reference Books Main Library
Reference 		Reference 664 DES (Browse shelf(Opens below)) Available 006589
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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.

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