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About this book
A book for the non-specialist on the ranges of methods and equipment available.
Contents
Fruit processing - fruit preserves, drinks and pickles; fermented fruit products; dried fruit products; vegetable processing - salted/brined and pickled vegetable products; fermented vegetable products; dried vegetable products; case studies; checklist for project design; facts and figures on available tools and equipment for preserves, drinks, and pickled fruit or vegetable products; facts and figures on available tools and equipment for fermented and dried fruits and vegetables; requirements for setting up a small food processing unit. Building requirements; contacts.
Customer Reviews