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Language: en
Pages: 640
Pages: 640
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and un
Language: en
Pages: 644
Pages: 644
Type: BOOK - Published: 1977-06-30 - Publisher:
Language: en
Pages: 368
Pages: 368
Type: BOOK - Published: 2009-01-21 - Publisher: John Wiley & Sons
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fu
Language: en
Pages: 263
Pages: 263
Type: BOOK - Published: 2008-04-16 - Publisher: Grub Street Publishers
The ultimate how-to guide to storing food in your freezer—how long to store, how to prepare for storage, and how to thaw out over 200 kinds of foodstuffs. In
Language: en
Pages: 274
Pages: 274
Type: BOOK - Published: 2010-07-30 - Publisher: Elsevier
Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temp
