LEADER 00000cam a2200661Ia 4500 
001    ocn163233150 
003    OCoLC 
005    20200110050832.1 
006    m     o  d         
007    cr cnu---unuuu 
008    070807s2007    flua    ob    001 0 eng d 
015    GBA716741|2bnb 
015    GBB7B0415|2bnb 
016 7  013683900|2Uk 
016 7  018393309|2Uk 
019    503064121|a666893214|a1029501636|a1031048321|a1038401207
       |a1066421286 
020    9781420017373|q(electronic book) 
020    1420017373|q(electronic book) 
020    9781574446067 
020    1574446061 
035    (OCoLC)163233150|z(OCoLC)503064121|z(OCoLC)666893214
       |z(OCoLC)1029501636|z(OCoLC)1031048321|z(OCoLC)1038401207
       |z(OCoLC)1066421286 
037    TANDF_186424|bIngram Content Group 
040    N$T|beng|epn|cN$T|dYDXCP|dOCLCQ|dBTCTA|dIDEBK|dOCLCQ
       |dTULIB|dMERUC|dOCLCQ|dOCLCF|dCRCPR|dOCLCQ|dUAB|dD6H
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049    RIDW 
050  4 TP371|b.H26 2007eb 
070    TP371|b.H26 2007 
072  7 TEC|x012000|2bisacsh 
082 04 664/.028|222 
090    TP371|b.H26 2007eb 
245 00 Handbook of food preservation /|cedited by M. Shafiur 
       Rahman. 
250    2nd ed. 
264  1 Boca Raton :|bCRC Press,|c[2007] 
264  4 |c©2007 
300    1 online resource (xvii, 1068 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Food science and technology 
504    Includes bibliographical references and index. 
505 0  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. 
520    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. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food|xPreservation.|0https://id.loc.gov/authorities/
       subjects/sh85050212 
650  7 Food|xPreservation.|2fast|0https://id.worldcat.org/fast/
       930571 
655  4 Electronic books. 
700 1  Rahman, Shafiur.|0https://id.loc.gov/authorities/names/
       no96021008 
776 08 |iPrint version:|tHandbook of food preservation.|b2nd ed.
       |dBoca Raton : CRC Press, ©2007|z9781574446067|z1574446061
       |w(DLC)  2006100043|w(OCoLC)76901951 
830  0 Food science and technology (Taylor & Francis)|0https://
       id.loc.gov/authorities/names/n2005019388 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=198297|zOnline eBook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20200122|cEBSCO|tEBSCOebooksacademic NEW 12-21,1-17 
       11948|lridw 
994    92|bRID