The technology of food preservation /
Desrosier, Norman W.
The technology of food preservation / Norman W. Desrosier - Third Edition - Connecticut : AVI Pub. Co., c1970 - xi, 475 pages ; 23 cm.
Includes index.
Chapter 1. Introduction to food technology -- 2. Acceptable food to eat -- 3. The refrigerated storage of perishable commodites -- 4. Principles of food freezing -- 5. Principles of food preservation by drying -- 6. Principles of food preservation by canning -- 7. Principles of food preservation by fermentation and pickling -- 8. Preservation of food as sugar concentrates -- 9. Preservation of foods with chemical additives -- 10. Preservation of foods with ionizing radiations -- 11. Preservation of semi-moist foods -- 12. Principles and preservation of bakery products -- 13. Storage stability of preserved foods -- 14. New food product development.
The purpose of this text is to present the elements of the technology of food preservation.
870550667
FOOD PRESERVATION
TX 601 .D47 1970
The technology of food preservation / Norman W. Desrosier - Third Edition - Connecticut : AVI Pub. Co., c1970 - xi, 475 pages ; 23 cm.
Includes index.
Chapter 1. Introduction to food technology -- 2. Acceptable food to eat -- 3. The refrigerated storage of perishable commodites -- 4. Principles of food freezing -- 5. Principles of food preservation by drying -- 6. Principles of food preservation by canning -- 7. Principles of food preservation by fermentation and pickling -- 8. Preservation of food as sugar concentrates -- 9. Preservation of foods with chemical additives -- 10. Preservation of foods with ionizing radiations -- 11. Preservation of semi-moist foods -- 12. Principles and preservation of bakery products -- 13. Storage stability of preserved foods -- 14. New food product development.
The purpose of this text is to present the elements of the technology of food preservation.
870550667
FOOD PRESERVATION
TX 601 .D47 1970