Handbook of food preservation
Publication details: London: CRC, 2007Edition: 2nd edDescription: 1068pISBN: 9781574446067Subject(s): Food processing | Food preservation | Food quality | Food storage | Post harvest handling | Fermentation | Antioxidants | Food packaging | Modified atmosphere packaging of foods | Pasteurisation | Heat treatment | Hazard analysisLOC classification: TX603Summary: This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and describes the exact mode or mechanisms involved in each preservation method by exploring the effects on food properties. The text is organized based on the mode of preservation method: fresh food products; chemicals and microbes; water, structure, and atmosphere; heat and energy; and indirect approaches.Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TX603 RAH (Browse shelf(Opens below)) | 1 | Available | 190610 |
This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and describes the exact mode or mechanisms involved in each preservation method by exploring the effects on food properties. The text is organized based on the mode of preservation method: fresh food products; chemicals and microbes; water, structure, and atmosphere; heat and energy; and indirect approaches.
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