Textbook of Food Processing and Preservation (Volume - 1)
₹ 875.00
| Chief Editor | : | Dr. Madhu |
|---|---|---|
| ISBN | : | 978-93-93502-70-4 |
| Language | : | English |
| Pages | : | 148 |
| Publication Year | : | 2022 |
| Binding | : | Paper Back |
| DOI | : | https://doi.org/10.22271/int.book.183 |
Description
The book entitled "Textbook of Food Processing and Preservation (Volume - 1)" is edited by Dr. Madhu.
The content of the book is as follows:
- Fermentation Products: A General Perspective
- Food Fermented by Yeast
- Hazard Analysis and Critical Control Point (HACCP) and Good Manufacturing Practices (GMP)
- Fermented Foods like Alcoholic Beverages and Cheese Making
- Food Preservation
- Permitted Preservatives in Food Products
- Digital Marketing: A New Avenue for Food Products
- Types of Food Spoilage and Storage
- Prevention of Adulteration Act (PFA) and Fruit Product Order (FPO)
