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Practical food preservation and processing : a practical guide for small businesses, hobbyists and enthusiasts / Divina G. Sonido, Libia L. Chavez and Sonia Y. De Leon

By: Sonido, Divina G [author]Contributor(s): Chavez, Libia L [co-author] | De Leon, Sonia Y [co-author]Material type: Text

TextPublication details: Mandaluyong City: National Bookstore, c2009Description: 241 pages : illustrations ; 25 cmISBN: 971086789xSubject(s): FOOD PRESERVATION | FOOD -- PRESERVATIONLOC classification: TP 371.2 .S66 2009

Contents:

Ch. 1: Basic concepts of food preservation and processing -- Ch. 2: Post harvest, post slaughter and pre-processing operations -- Ch. 3: Preservation by heat application/thermal processing -- Ch. 4: Low temperature food preservation -- Ch. 5: Dehydration -- Ch. 6: Concentration and sugar preservation -- Ch. 7: Salting and curing -- Ch. 9: Food additives and preservatives -- Ch. 10: Food packaging.

Summary: This book has been divided into two distinct sections for your convenience: the principles and the procedures.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	Filipiniana	FIL TP 371.2 .S66 2009 (Browse shelf (Opens below))	c.1	Available		NULIB000008643

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Previous	FIL RC 1235 .E87 2016 c.5 Fitness, health and sports health optimizing physical education volume 1 : (for senior high school) /	FIL TA 166 .M46 2022 Ergonomics and facilities planning for the hospitality industry /	FIL TK 911.3 .G85 2005 Guide to restaurants in Manila : friendly dining advice to sink one's teeth into.	FIL TP 371.2 .S66 2009 Practical food preservation and processing : a practical guide for small businesses, hobbyists and enthusiasts /	FIL TX 652.4 .E43 2004 El comedor : meals and memories featuring the recipes of Lourdes P. del Rosario/	FIL TX 652.9 .B37 2007 Flavors of the Philippines : a culinary guide to the best of the islands /	FIL TX 652.9 .C78 2007 Pulutan : from the soldiers' kitchen /	Next

Includes references and index.

Ch. 1: Basic concepts of food preservation and processing --
Ch. 2: Post harvest, post slaughter and pre-processing operations --
Ch. 3: Preservation by heat application/thermal processing --
Ch. 4: Low temperature food preservation --
Ch. 5: Dehydration --
Ch. 6: Concentration and sugar preservation --
Ch. 7: Salting and curing --
Ch. 9: Food additives and preservatives --
Ch. 10: Food packaging.

This book has been divided into two distinct sections for your convenience: the principles and the procedures.

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