Food Processing
Hosahalli S. (McGill University, Ste-Anne-de-Bellevue, Quebec, Canada) Ramaswamy, Michele (Agriculture & Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada) Marcotte
Taylor & Francis Inc, 2005
317,25 €On orderDelivery: 2-3 weeks
Covers the physical, chemical and microbiological basis of the different methods of food preservation with reference to the application of three of the widely used commercial processes: thermal processing, freezing, and dehydration. This book also provides an overview of technological advances in other methods of preservation.
- ISBN-13
- 9781587160080
- ISBN-10
- 1587160080
- Publisher
- Taylor & Francis Inc
- Year
- 2005
- Publication date
- 2005-08-23
- Pages
- 438
- Dimensions
- 239x157x30
- Weight
- 790