Fruit and vegetable preservation: principles and practices/ R. P. Srivastava
Material type:
TextPublication details: Lunknow: International Book Distributing Co, 2002Description: 474 pISBN: 8185860742Subject(s): Fruit--Preservation -- Vegetables--Preservation | Vegetable trade -- Fruit tradeDDC classification: 641.35
Contents:
Chapter 1 - Introduction
Chapter 2 - History of Food Preservation and Canning Industry
Chapter 3 - Scope of Food and Vegetable Preservation in India
Chapter 4 - Enzymes in Food Industry
Chapter 5 - Plastics in Food Industry
Chapter 6 - Food Colours
Chapter 7 - Food Additives and Brominated Vegetable Oil
Chapter 8 - Food Flavours
Chapter 9 - Food Soiplage
Chapter 10 - Browning Reactions
Chapter 11 - Fermentation
| Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
General Books
|
Central Library, Sikkim University General Book Section | 641.35 SRI/F (Browse shelf(Opens below)) | Available | P26677 |
Total holds: 0
Chapter 1 - Introduction
Chapter 2 - History of Food Preservation and Canning Industry
Chapter 3 - Scope of Food and Vegetable Preservation in India
Chapter 4 - Enzymes in Food Industry
Chapter 5 - Plastics in Food Industry
Chapter 6 - Food Colours
Chapter 7 - Food Additives and Brominated Vegetable Oil
Chapter 8 - Food Flavours
Chapter 9 - Food Soiplage
Chapter 10 - Browning Reactions
Chapter 11 - Fermentation
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