The technology of food preservation
Material type: 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: 664Item 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 |
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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