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Handbook of Analysis and Quality Control for Fruit and Vegetable Products
  • Language: en
  • Pages: 1112

Handbook of Analysis and Quality Control for Fruit and Vegetable Products

The first handbook of its kind, giving in one volume, etailed information on both the analysis and quality control of fruit and vegetable products. Authoritative, need-based and up-to-date, the book has been principally designed to meet the day-to-day requirements.Starting from the analysis of common constituents, the book covers methods of analysis of specific raw materials and containers used in processing measurement of different quality attributes, sensory evaluation, microbiological and microanalytical examinations, determination of thermal process time, and examination of specific fruit and vegetable products. The last few chapters are devoted to statistical quality control, preparatio...

HandBook of Analysis And Quality Control For Fruit And Vegetables Products
  • Language: en
  • Pages: 1112
Handbook of Analysis and Quality Control for Fruit and Vegetable Products
  • Language: en
  • Pages: 1111

Handbook of Analysis and Quality Control for Fruit and Vegetable Products

  • Type: Book
  • -
  • Published: 1986
  • -
  • Publisher: Unknown

None

Handbook of Analysis and Quality Control for Fruit and Vegetable Products
  • Language: en
  • Pages: 1111

Handbook of Analysis and Quality Control for Fruit and Vegetable Products

  • Type: Book
  • -
  • Published: 1986
  • -
  • Publisher: Unknown

None

Handbook of Analysis and Quality Control for Fruit and Vegetable Products
  • Language: en
  • Pages: 1111

Handbook of Analysis and Quality Control for Fruit and Vegetable Products

  • Type: Book
  • -
  • Published: 1986
  • -
  • Publisher: Unknown

None

Handbook of Food Preservation, Second Edition
  • Language: en
  • Pages: 1088

Handbook of Food Preservation, Second Edition

  • Type: Book
  • -
  • Published: 2007-07-16
  • -
  • Publisher: CRC Press

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods. Extensively revised, reorganized, and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition remains the def...

Quality Control in Fruit and Vegetable Processing
  • Language: en
  • Pages: 63

Quality Control in Fruit and Vegetable Processing

None

Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector
  • Language: en
  • Pages: 606

Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector

This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world’s most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson’s Handbook of Technical and Quality Managemen...

Handbook of Farm, Dairy, and Food Machinery
  • Language: en
  • Pages: 756

Handbook of Farm, Dairy, and Food Machinery

Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery. The handbook provides broad, yet technically detailed coverage of food safety, regulations, product processing systems, packaging, facilities, waste management, and machinery design topics in a ôfarm to the forkö organization. The 22 chapters are contributed by leading experts worldwide with numerous illustrations, tables, and references. The book includes the new USDA regulations for ôcertified organicö processing, as well as state-of-the-art technologies for equipment both on the farm and in the plant.

Handbook of Frozen Foods
  • Language: en
  • Pages: 1293

Handbook of Frozen Foods

  • Type: Book
  • -
  • Published: 2004-03-29
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  • Publisher: CRC Press

Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.