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Food Processing Technology: Principles and Practice

by Peter Fellows
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Synopsis

Basic principles; Ambient-Temperature processing; Processing by application of heat; Processing by the removal of heat; Post-processing operations; Appendix A: Vitamins in foods; Appendix B: EEC permitted food additives; Appendix C: Units and dimensions; Appendix D: Temperatures of saturated steam; Appendix E: Sizes of some common UK round cans; Appendix F: Latent heat of vaporisation of water.

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Book Details

Published
September 1, 1988
Publisher
VCH Pub
Pages
505
Format
Binding
ISBN
9780895736093

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