Principles of Food Processing and Preservation

Author: Zeng Qingxiao
Publisher:
Publish Date: 2002-11-01
Features: This book comprehensively and systematically elaborates on the techniques and principles of food processing and preservation. It includes the main raw material characteristics of food processing and preservation, food heat treatment and sterilization, low-temperature processing and preservation of food, food drying, food concentration and crystallization, microwave processing of food, food irradiation, food pickling, fermentation and smoking, chemical preservation of food, and food packaging, etc.