Author: Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 828
Book Description
The Fruit Products Journal and American Food Manaufacturer
Author: Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 828
Book Description
The Fruit Products Journal and American Food Manufacturer
Author: Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 182
Book Description
The Fruit Products Journal and American Vinegar Industry
Author: Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 456
Book Description
Publications and Patents
Author: United States. Agricultural Research Service. Eastern Regional Research CenterPublisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 164
Book Description
Publications and Patents
Author: United States. Agricultural Research Service. Eastern Utilization Research and Development DivisionPublisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 172
Book Description
Fruit Manufacturing
Author: Jorge E. LozanoPublisher: Springer Science & Business Media
ISBN: 0387306161
Category : Technology & Engineering
Languages : en
Pages : 238
Book Description
Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques. It also discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.
American Vinegar Industry and Fruit Products Journal
Author: Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 432
Book Description
Bibliographic Series
Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 210
Book Description
United States Government Publications Monthly Catalog
Author: Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1838
Book Description
Causes of Flavor and Off-flavor in Fresh and Preserved Foods (in General).: pt. 4. Fresh and preserved meats and fish. pt. 5. Fresh and preserved fruits. pt. 6. Baking and bakery products
Author: Armed Forces Food and Container Institute (U.S.). Library BranchPublisher:
ISBN:
Category : Flavor
Languages : en
Pages : 204
Book Description
