Food Canning Technology
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Sie erhalten einen umfassenden Überblick über naturwissenschaftliche, technologische und ökonomische Aspekte der Konservierung von Nahrungsmitteln. Probleme der Stabilität und Methoden zur Qualitätssicherung von Fleisch-, Fisch-, Gemüse-, und Obstkonserven sind die zentralen Themen.
Food Canning Technology Edited By Jean Larousse Bruce E. Brown
_ This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations.
_ It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods.
_ Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.
_ This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations.
_ It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods.
_ Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.
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