Publisher's Synopsis
The 23rd edition of this standard work of reference, for scientists and technologists in all branches of the food industry, has been thoroughly revised to take account of developments in the processing and manufacture of foods since publication of the previous edition in 1988. New chapters have been added on "fruit and vegetable products", "composite foods and ready meals", "preservation processes" and "food hazards". An editorial board, drawn from specialists in the academic world and industry, has been appointed to advise at all stages of the revision and, for this edition, Leatherhead Food Research Association assisted the editors in identifying areas in which significant new input was required. This comprehensive and authoritative manual should be of special interest to food scientists, processors, manufactuers, packagers and machinery suppliers, and an important source of reference for all others in the food industry.;This book should be of interest to food technologists and food scientists, and for packaging technologists.
