000			01346nam a2200229Ia 4500
003			NULRC
005			20250520100541.0
008			250520s9999 xx 000 0 und d
020			_a870550667
040			_cNULRC
050			_aTX 601 .D47 1970
100			_aDesrosier, Norman W. _eauthor
245		4	_aThe technology of food preservation / _cNorman W. Desrosier
250			_aThird Edition
260			_aConnecticut : _bAVI Pub. Co., _cc1970
300			_axi, 475 pages ; _c23 cm.
504			_aIncludes index.
505			_aChapter 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.
520			_aThe purpose of this text is to present the elements of the technology of food preservation.
650			_aFOOD PRESERVATION
942			_2lcc _cBK
999			_c7600 _d7600