Desrosier, Norman W. <br/><br/>
The technology of food preservation / 
Norman W. Desrosier 
 - Third Edition 
 - Connecticut :  AVI Pub. Co.,  c1970 
 - xi, 475 pages ;  23 cm. 
<br/><br/>Includes index. 
<br/><br/>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. 
<br/><br/> The purpose of this text is to present the elements of the technology of food preservation. 
<br/><br/><label>ISBN: </label>870550667 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD PRESERVATION
<br/><br/><label>LC Class. No.: </label>TX 601 .D47 1970