Food Canning Technology
| AUTHOR | Brown, Bruce E.; Larousse, Jean; Larousse, Jean |
| PUBLISHER | Wiley-Vch (07/31/1997) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
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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Product Format
Product Details
ISBN-13:
9780471186106
ISBN-10:
0471186104
Binding:
Hardback or Cased Book (Sewn)
Content Language:
English
More Product Details
Page Count:
740
Carton Quantity:
12
Product Dimensions:
6.60 x 1.76 x 9.50 inches
Weight:
2.82 pound(s)
Feature Codes:
Bibliography,
Index,
Illustrated
Country of Origin:
US
Subject Information
BISAC Categories
Technology & Engineering | Food Science - General
Technology & Engineering | Chemistry - Industrial & Technical
Dewey Decimal:
664.028
Library of Congress Control Number:
96022781
Descriptions, Reviews, Etc.
jacket back
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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List Price $364.95
Your Price
$361.30