FOOD PRESERVATION AND PROCESSING - 2 VOLUME

The 2 part compendium provides an extensive coverage of essential elements of food science and technology. Different aspects include nutrition toxicants, postharvest technology, probiotic food, cereals, storage of fruits and vegetables, enzymes in food processing, fermented foods, soil state fermentation, wine fermentation, fruit and vegetable processing, meat products, waste utilization, minimal processing of food and much more.