Handbook of Food Products Manufacturing, Volume 2
Health, Meat, Milk, Poultry, Seafood, and Vegetables
William J Hurst editor Stephanie Clark editor Y H Hui editor Leo M L Nollet editor Ramesh C Chandan editor Nanna A Cross editor Joannie C Dobbs editor Eyal Shimoni editor
Format:Hardback
Publisher:John Wiley & Sons Inc
Published:18th May '07
Currently unavailable, and unfortunately no date known when it will be back
This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables.
* Includes an overview of food manufacturing principles
* Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends
* For each commodity, information includes the details of commercial processing of several representative foods.
ISBN: 9780470125250
Dimensions: 254mm x 187mm x 64mm
Weight: 2177g
1248 pages