The Almanac of the Canning, Freezing, Preserving Industries PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Almanac of the Canning, Freezing, Preserving Industries PDF full book. Access full book title The Almanac of the Canning, Freezing, Preserving Industries by . Download full books in PDF and EPUB format.
Author:
Publisher:
ISBN:
Category : Canned foods industry
Languages : en
Pages : 718
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Canned foods industry
Languages : en
Pages : 718
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Statistics
Languages : en
Pages : 566
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 572
Get Book Here
Book Description
Author: N. A. Michael Eskin
Publisher: CRC Press
ISBN: 1351084607
Category : Science
Languages : en
Pages : 220
Get Book Here
Book Description
This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops. Quality factors discussed include appearance, texture, flavor, and nutritional quality. Fruits covered include oranges, grapefruit, lemons, grapes, apples, peaches, nectarines, plums, strawberries, pears, and cherries. Quality and Preservation of Fruits is a detailed reference resource for researchers and teachers in horticulture and food science.
Author:
Publisher:
ISBN:
Category : Industrial statistics
Languages : en
Pages : 564
Get Book Here
Book Description
Presents industry reviews including a section of "trends and forecasts," complete with tables and graphs for industry analysis.
Author: Kenneth J. Valentas
Publisher: CRC Press
ISBN: 9781420049077
Category : Technology & Engineering
Languages : en
Pages : 732
Get Book Here
Book Description
Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.
Author: Thomas Kemper Hitch
Publisher: University of Hawaii Press
ISBN: 9780824814984
Category : Business & Economics
Languages : en
Pages : 394
Get Book Here
Book Description
Why has Hawaii, from the times of Polynesian antiquity to the present, enjoyed the highest material standard of living in Oceania? How did changes in the social structure of pre-Cook Hawaii affect that standard? What happened to the islands' economy as western dominance took place, as land ownership was created, as technology was imported, as plantation workers immigrated, as World War II broke the social mold of the islands? These are some of the basic questions raised by Thomas Hitch in "Islands in Transition," the first book-length economic history of Hawaii to be printed in a generation. The book is divided into two sections. The first, "From the Record,"traces the development of Hawaii's economy from the moneyless, sharing, tribute, and barter system of the native culture to a plantation economy controlled from Honolulu and dominated by the Big Five. In the second section, "As I Saw it," Dr. Hitch describes the further development of Hawaii into a high-tech service economy, heavily based on tourism and military expenditures, increasingly involved in the multi-national global economy. He appraises the recent past and projects the future from the vantage point of his long career at Honolulu business community, first as director of research for the Hawaii Employers Council and then as Senior Vice President for Research at First Hawaiian Bank, until his death in August, 1989. This volume is written for the general reader, but appendices address questions of particular interest to economists and business analysts. These include measuring the cost of living in Hawaii, estimating the growth rate of the state economy, and appraising its sensitivity to the national business cycle.
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 0470583746
Category : Medical
Languages : en
Pages : 592
Get Book Here
Book Description
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Author: Baker Library
Publisher:
ISBN:
Category : Business
Languages : en
Pages : 606
Get Book Here
Book Description
Magazines, journals, newspapers, bulletins, statistical annuals, loose leaf business services, governmental agency annual reports, directories, proceedings of annual conferences, yearbooks.
Author: Natalie Brown
Publisher: CRC Press
ISBN: 9780824786854
Category : Technology & Engineering
Languages : en
Pages : 560
Get Book Here
Book Description
Abundant, detailed information on how plastics are used in modern food distribution and the qualitative and quantitative linkages between food requirements and plastics' fabrication and performance. Covers technical properties, fabrication methods, economics, design calculations, regulations, use of
