The technology of food preservation / Norman W. Desrosier
Material type:
TextPublication details: Connecticut : AVI Pub. Co., c1970Edition: Third EditionDescription: xi, 475 pages ; 23 cmISBN: 0870550667Subject(s): FOOD PRESERVATION | FOOD -- PRESERVATIONLOC classification: TX 601 .D47 1970
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LRC - Annex | National University - Manila | Hospitality Management | Relegation Room | GC TX 601 .D47 1970 (Browse shelf (Opens below)) | c.1 | Available | NULIB000005359 |
Includes index.
Chapter 1. Introduction to food technology -- 2. Acceptable food to eat -- 3. The refrigerated storage of perishable commodites -- 4. Principles of food freezing -- 5. Principles of food preservation by drying -- 6. Principles of food preservation by canning -- 7. Principles of food preservation by fermentation and pickling -- 8. Preservation of food as sugar concentrates -- 9. Preservation of foods with chemical additives -- 10. Preservation of foods with ionizing radiations -- 11. Preservation of semi-moist foods -- 12. Principles and preservation of bakery products -- 13. Storage stability of preserved foods -- 14. New food product development.
The purpose of this text is to present the elements of the technology of food preservation.
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