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The technology of food preservation

By: Desrosier, Norman WContributor(s): Desrosier, James NMaterial type: Text

TextPublication 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	Main Library Reference	Reference	664 DES (Browse shelf(Opens below))	Available		006589

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Previous	660.62 OPE Applied Microbiology Block I (Sections I, II, III)	660.65 GEN Genetic engineering and biotechnology : concepts, methods, and applications	662.87 PRO Energy from solid waste utilization : proceedings of the Sixth Annual Northeastern Regional Antipollution Conference (ANERAC) : a new source of materials, energy, and jobs, solid wastes processing.	664 DES The technology of food preservation	664 FOO Food chemistry.	664 JAY Modern food microbiology	664 PHY Physical chemistry of food processes : advanced techniques, structures, and applications.	Next

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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