Food Processing And Preservation

by Sivasankar

The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail. Intended as a textbook for undergraduate students of science and engineering, this study would also be of great help to postgraduate students offering courses in food science, and to professionals as well as academicians.

464 pages, Paperback

First published January 1, 2002

Reviews

[P]

Good subject, and the book can't be more drier. I'm glad its over. A book about food could be much more better and interesting, really..