By: Sandeep Sareen
454 pages, Figs, tabs
Contents: Preface; Introduction to Food Preservation; Water Activity and Food Preservation; Food Preservation by the use of Low Temperatures; Freezing Preservation; Preservation of Food by Storage at Chilling Temperatures; Food Preservation by the Use of Chemicals; Food Preservation by Use of High Temperatures; Preservation of Foods by drying; Radiation Preservation of Foods; Concentration of Foods; Dehydration of Foods; Nature of radiation Resistance in Micro Organisms; Productive Packaging of Foods; Heat Processing; Heat Transfer in Foods.
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