Publisher's Synopsis
This authoritative reference covers food–manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. ∗ Includes an overview of food manufacturing principles ∗ Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends ∗ For each commodity, information includes the details of commercial processing of several representative foods.
