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Food Processing: Principles and Applications Ramaswamy, Hosahalli S. (McGill University, Ste-Anne-de-Bellevue, Quebec, Canada) 1st edition
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Food Processing: Principles and Applications
Ramaswamy, Hosahalli S. (McGill University, Ste-Anne-de-Bellevue, Quebec, Canada)
Covers the physical, chemical and microbiological basis of the different methods of food preservation with reference to the application of three of the widely used commercial processes: thermal processing, freezing, and dehydration. This book also provides an overview of technological advances in other methods of preservation.
440 pages, 237 black & white illustrations, 61 black & white tables, 60 black & white halftones
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | August 23, 2005 |
| ISBN13 | 9781587160080 |
| Publishers | Taylor & Francis Inc |
| Pages | 438 |
| Dimensions | 157 × 239 × 30 mm · 790 g |
| Language | English |
