Small-scale food for processing : A directory of equipment and methods
The book is divided into four parts. Part I covers the principles of food prservation including food spoilage, methods of preservation, food hygiene, quality assurance and packaging. Part II looks in detail at the processing of food groups. Part III catalogues all the food processing equipment that...
Gardado en:
| Formato: | Libro |
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| Idioma: | Undetermined |
| Publicado: |
London
ITDG
2003
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| Tóm tắt: | The book is divided into four parts. Part I covers the principles of food prservation including food spoilage, methods of preservation, food hygiene, quality assurance and packaging. Part II looks in detail at the processing of food groups. Part III catalogues all the food processing equipment that a small industry might need. And Part IV features a glossary of key terminology, sources of further information for specialists ans a detailed index for rapid reference. |
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