The technology of food preservation / Norman W. Desrosier
Material type:
TextPublication details: Connecticut : AVI Pub. Co., c1970Edition: Third EditionDescription: xi, 475 pages ; 23 cmISBN: - 870550667
- TX 601 .D47 1970
Books
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
|
Books
|
National University - Manila | LRC - Annex Relegation Room | Hospitality Management | GC TX 601 .D47 1970 (Browse shelf(Opens below)) | c.1 | Available | NULIB000005359 |
Browsing LRC - Annex shelves, Shelving location: Relegation Room, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
| No cover image available | No cover image available |
|
No cover image available | No cover image available | No cover image available | No cover image available | ||
| GC TX 910.3 .F73 1989 Restaurateurs and innkeepers / | GC TX 911.3.M27 .S69 1985 c.2 Foodservice organizations : a managerial and systems approach / | GC TX 911.CM27 .C64 1983 Start and run a profitable restaurant : a step-by-step business plan / | GC TX 601 .D47 1970 The technology of food preservation / | GC TX 715 .B75 1981 Southern cooking : methods and memorable recipes / | GC TX 716 .B58 1977 Authentic Mexican cooking : Auténtica cocina de Méjico / | GC TX 911 .L86 1989 c.1 The hotel and restaurant business / |
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.
There are no comments on this title.