Food Dehydration: A Dictionary And Guide (butterworth-heinemann Series In Food Control)

Food Dehydration: A Dictionary And Guide (butterworth-heinemann Series In Food Control)
by J. Brennan / / / PDF


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Food dehydration is the most widely used food processing technology in the world. It is an extremely important method of food preservation in both developed and developing countries and there have been many recent new developments. This authoritative guide firstly looks at the background and principles to food dehydration and then goes on to provide a complete dictionary to food dehydration terms, with detailed definitions, and a directory of dehydrated foods. The author, J G Brennan, is a Senior Lecturer with the University of Reading Food Science and Technology Department which played an important role in a recent EU funded major research project on new methods of food dehydration. - Food Trade Review.

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