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Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and Vegetables, Volume 2
Y. H. Hui (Editor), Ramesh C. Chandan (Associate Editor), Stephanie Clark (Associate Editor), Nanna A. Cross (Associate Editor), Joannie C. Dobbs (Associate Editor), William J. Hurst (Associate Editor), Leo M. Nollet (Associate Editor), Eyal Shimoni (Associate Editor), Nirmal Sinha (Associate Editor), Erika B. Smith (Associate Editor), Somjit Surapat (Associate Editor), Alan Titchenal (Associate Editor), Fidel Toldrá (Associate Editor)
ISBN: 978-0-470-12525-0
Hardcover
1221 pages
April 2007
US $298.50 Add to Cart

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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.

This Title is Part of the Following Set

by Y. H. Hui (Editor), Ramesh C. Chandan (Editor), Stephanie Clark (Editor), Nanna A. Cross (Editor), Joannie C. Dobbs (Editor), W. Jeffrey Hurst (Editor), Leo M. Nollet (Editor), Eyal Shimoni (Editor), Nirmal Sinha, Erika B. Smith (Editor), Somjit Surapat (Editor), Fidel Toldrá (Editor), Alan Titchenal (Editor)
US $530.50 Add to Cart
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