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Food Processing: A Scientific Approach
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Oralugbagbe, Gboyega
2018, viii+304p., figs., tbls., indx., 25cm
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Weight :  0 gms
Binding :  Hard Bound
Height :  25 cm
Width :  15 cm
Imprint :  Agri Horti Press
Year :  2018
 

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ISBN: 9789387642737
Status: In Stock 
Price: Rs 2495.00  

The food processing is the key link between agriculture and manufacturing. In a developing economy it provides a vital linkage between agriculture and the industry. By creating value addition, it helps in increasing farmer’s incomes and reducing losses. The present book entitled “Food Processing: A Scientific Approach” comprises of eight chapters viz food service industry: modern techniques and practices, legumes, nuts and food preparation, dehydration, food preservation, re-skilling and co-learning, meat processing: development of meat processing technology, biochemical processes in meat manufacture, effects of preparation methods on the microbiological, safety: meat preservation, preparing and canning poultry, poultry preservation and storage.
This book will be useful to students, teachers and researchers of food science and technology, nutritionists, food manufacturers, dieticians, policy makers and all those involved with the hospitality and food industries.

   

  Meat Science
Food Processing and Preservation
Food Processing and Preservation
Home Science
Poultry Science
 
   

   
   

  Gboyega Oralugbagbe
 
   

  Legumes,
Nuts,
Food
Service
Industry,
Dehydration,
Food
Preservation,
Meat
Processing,
Microbial
 
   
 
 
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Food Processing: A Scientific Approach

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