The Freezing Preservation of Foods: Commercial food freezing operations PDF Download
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Author: Wallace B. Van Arsdel
Publisher:
ISBN:
Category : Food, Frozen
Languages : en
Pages : 508
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Book Description
Author: Wallace B. Van Arsdel
Publisher:
ISBN:
Category : Food, Frozen
Languages : en
Pages : 508
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Book Description
Author: Norman W. Desrosier
Publisher: Springer Science & Business Media
ISBN: 9401177260
Category : Science
Languages : en
Pages : 640
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Book Description
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
Author: Jeremiah J. Wanderstock
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 20
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Book Description
Author: Wallace B. Van Arsdel
Publisher: John Wiley & Sons
ISBN:
Category : Science
Languages : en
Pages : 402
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Book Description
Author: George Banwart
Publisher: Springer Science & Business Media
ISBN: 1468464531
Category : Technology & Engineering
Languages : en
Pages : 774
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Book Description
The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. The text has been revised and updated to include as much as possible of the large body of infor mation published since the first edition appeared. Hence, foodborne ill ness now includes listeriosis as well as expanded information about Campylobacter jejuni. Among the suggestions for altering the text was to include flow sheets for food processes. The production of dairy products and beer is now depicted with flow diagrams. In 1954, Herrington made the following statement regarding a review article about lipase that he published in thejournal of Dairy Science: "Some may feel that too much has been omitted; an equal number may feel that too much has been included. So be it." The author is grateful to his family for allowing him to spend the time required for composing this text. He is especially indebted to his partner, Sally, who gave assistance in typing, editing, and proofreading the manuscript. The author also thanks all of those people who allowed the use of their information in the text, tables, and figures. Without this aid, the book would not have been possible. 1 General Aspects of Food BASIC NEEDS Our basic needs include air that contains an adequate amount of oxy· gen, water that is potable, edible food, and shelter. Food provides us with a source of energy needed for work and for various chemical reactions.
Author:
Publisher:
ISBN:
Category : Small business
Languages : en
Pages : 418
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Book Description
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 1272
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Book Description
Author: J. S. Pruthi
Publisher: Allied Publishers
ISBN: 9788170239635
Category : Food
Languages : en
Pages : 584
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Book Description
Author:
Publisher:
ISBN:
Category : Air conditioning
Languages : en
Pages : 1352
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 748
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Book Description
English abstracts from Kholodil'naia tekhnika.
