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- Publisher: ITDG Publishing
- ISBN-10: 1853395048
- ISBN-13: 9781853395048
- Format: 17.8 x 24.5 x 1.6 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Small-Scale Food Processing (e-book) (used book) | bookbook.eu
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Description
This completely revised and expanded second edition is the essential reference guide for all those involved in food processing on a small- or medium-scale. Extensively illustrated, clearly laid out and easy to use. A vital reference tool for business advisers and trainers, development workers and food processing.
Prelims (Contents, Acknowledgements, Preface )
1. Introduction; How to Use This Book
PART I: PRINCIPLES OF FOOD PRESERVATION
2. Food Spoilage; Methods of Food Preservation; Food Safety, Hygiene and Quality Assurance; Packaging
PART II: PROCESSING OF FOOD GROUPS
3. Fruits and Vegetables
4. Root Crops; Cereals and Pulses
5. Oil-Seeds and Nuts; Honey, Syrups and Sugar Confectionery
6. Meat and Fish Products; Dairy Products
PART III: DIRECTORY
7. Equipment Directory
8. Manufacturers Directory
Back Matter (Glossary, References and further reading, Index, Improvements to this book, Questionnaire)
EXTRA 10 % discount with code: EXTRA
The promotion ends in 21d.19:01:16
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: ITDG Publishing
- ISBN-10: 1853395048
- ISBN-13: 9781853395048
- Format: 17.8 x 24.5 x 1.6 cm, minkšti viršeliai
- Language: English English
This completely revised and expanded second edition is the essential reference guide for all those involved in food processing on a small- or medium-scale. Extensively illustrated, clearly laid out and easy to use. A vital reference tool for business advisers and trainers, development workers and food processing.
Prelims (Contents, Acknowledgements, Preface )
1. Introduction; How to Use This Book
PART I: PRINCIPLES OF FOOD PRESERVATION
2. Food Spoilage; Methods of Food Preservation; Food Safety, Hygiene and Quality Assurance; Packaging
PART II: PROCESSING OF FOOD GROUPS
3. Fruits and Vegetables
4. Root Crops; Cereals and Pulses
5. Oil-Seeds and Nuts; Honey, Syrups and Sugar Confectionery
6. Meat and Fish Products; Dairy Products
PART III: DIRECTORY
7. Equipment Directory
8. Manufacturers Directory
Back Matter (Glossary, References and further reading, Index, Improvements to this book, Questionnaire)
Reviews