A guide to the processing of traditional foods from Asia, Africa and Latin America, which are made and sold at a small commercial scale of operation. The work provides technical information needed by small food businesses to introduce or upgrade their processes and products, and also serves as a suitable guide for new enterprises in the correct production of foods. The first section deals with basic concepts of hygiene, processing methods and quality assurance. The second section covers the complete range of processed foods including fruit and vegetable products, cereal products, meat and dairy products, with entries by food technologists with experience of the production of specific products on a small scale. The book should be of interest to development workers involved in support to small enterprise development programmes, aid agencies, and students of food science and technology, development studies and related disciplines.
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