Edition |
2nd ed. |
Description |
1 online resource (xvii, 1068 pages) : illustrations. |
Physical Medium |
polychrome |
Description |
text file |
Series |
Food science and technology
|
|
Food science and technology (Taylor & Francis)
|
Bibliography |
Includes bibliographical references and index. |
Contents |
Front cover; Contents; Preface; Acknowledgments; Editor; Contributors; Part 1: Preservation of Fresh Food Products; Chapter 1. Food Preservation: Overview; Chapter 2. Postharvest Physiology of Fruit and Vegetables; Chapter 3. Postharvest Handling and Treatments of Fruits and Vegetables; Chapter 4. Postharvest Handling of Grains and Pulses; Chapter 5. Minimal Processing of Fruits and Vegetables; Chapter 6. Postharvest Handling and Preservation of Fresh Fish and Seafood; Chapter 7. Postharvest Handling of Red Meat; Chapter 8. Postharvest Handling of Milk. |
Summary |
Updated and expanded from 25 to 44 chapters, the Handbook of Food Preservation: Second Edition provides fundamental and practical aspects of the preservation methods and new techniques that are most important to those in the industry. 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. |
Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
Subject |
Food -- Preservation.
|
|
Food -- Preservation. |
Genre/Form |
Electronic books.
|
Added Author |
Rahman, Shafiur.
|
Other Form: |
Print version: Handbook of food preservation. 2nd ed. Boca Raton : CRC Press, ©2007 9781574446067 1574446061 (DLC) 2006100043 (OCoLC)76901951 |
ISBN |
9781420017373 (electronic book) |
|
1420017373 (electronic book) |
|
9781574446067 |
|
1574446061 |
|