Food Processing: Principles and Applications

by HosahalliS.Ramaswamy (Author), Michele Marcotte (Author)

• New

  Illustrated
  2005

  $199.26

  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.