Principles of Food Preservation
By:Vladimír Kyzlink
Published on 1990 by Elsevier Publishing Company
Distributed in the East European Countries, China, Northern Korea, Cuba, Vietnam and Mongolia by SNTL, Prague, Czechoslovakia Preservation treatments of food with a poor keeping ability are expected to give protection against changes and transformations which normally affect the quality in a negative sense. This volume describes in a concise and integrated manner how physical, biochemical, microbiological and other factors play a role in food preservation. It provides detailed discussions of conditions that cause, accelerate, control or inhibit undesirable changes in food. The effects of such factors as light, temperature, moisture, oxygen, radiation, and microbes on the keeping quality of food are systematically reviewed. The book deals with the processing of fruit, vegetables, meat and eggs. Numerous techniques for preservation as well as machinery and equipment employed in food preservation are discussed. This work should be of interest to a broad audience of people working in food industry, food science departments in academia, governmental quality control agencies and the like.
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Book ID of Principles of Food Preservation's Books is YC-2QgAACAAJ, Book which was written byVladimír Kyzlinkhave ETAG "FdPQRHU81gk"
Book which was published by Elsevier Publishing Company since 1990 have ISBNs, ISBN 13 Code is 9780444988447 and ISBN 10 Code is 0444988440
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Book which have "598 Pages" is Printed at BOOK under CategoryTechnology and Engineering
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