Title Principles of food processing

Published New York : Chapman and Hall, 1997

Copies

Location	Call no.	Vol.	Availability
MELB	664 Hel/Pof		AVAILABLE

Description xiii, 288 pages : illustrations ; 26 cm Series Food science texts series Food science texts series. Contents Ch. 1. Introduction -- Ch. 2. Thermal Processing Principles -- Ch. 3. Pasteurization and Blanching -- Ch. 4. Commercial Sterilization -- Ch. 5. Refrigerated Storage -- Ch. 6. Freezing and Frozen-Food Storage -- Ch. 7. Liquid Concentration -- Ch. 8. Dehydration -- Ch. 9. Other Separation Processes -- Ch. 10. Food Extrusion Bibliography Includes bibliographical references and index Subject Dried foods. Food industry and trade. Food -- Extrusion process Food -- Preservation. Food -- Thermal properties. Frozen foods. Food Preservation. Food-Processing Industry. Food. Author Hartel, Richard W., 1951- LC no. 97001648 ISBN 0412994518

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