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Fundamentals of Food Processing and Technology

FUNDAMENTALS OF FOOD PROCESSING AND TECHNOLOGY

Chemistry

Mathematics & Science

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing technology and individuals working in the processing arena. The challenge for today's food processor is to produce food that is needed, improve quality and efficiency, and develop new businesses that will add value to the preserved product.

COLFR

POST SECONDARY FOUR YEAR

COLSO

COLJR

COLSR

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Other Frontmatter.
Title Page.
Copyright Page.
Preface.
Acknowledgement.
Contents.
1: Introduction.
2: Understanding Our Past.
3: The Significance of Microorganisms.
4: Some Basic Chemical Differences in Foods.
5: Food Plant Location.
6: Food Plant Equipment and Machinery.
7: Food Packaging.
8: Food Preservation.
9: Materials for Food Preservation.
10: Management and Labor.
11: Technology.
12: Some Future Considerations, Constraints &#x0026; Concerns.
Index.

Fundamentals of Food Processing and Technology.css-1p8rvzy{position:absolute;padding-left:8px;}

Fundamentals of Food Processing and Technology