Publisher description for Handbook of food preservation / editor M. Shafiur Rahman.

Bibliographic record and links to related information available from the Library of Congress catalog

Information from electronic data provided by the publisher. May be incomplete or contain other coding.


Expanded and updated, Handbook of Food Preservation: Second Edition provides fundamental and practical aspects of the preservation methods and new techniques that are most important to those in the industry. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and describes the exact mode or mechanisms involved in each preservation method by exploring the effects on food properties. The text is organized based on the mode of preservation method: fresh food products; chemicals and microbes; water, structure, and atmosphere; heat and energy; and indirect approaches. This is an invaluable resource for students and researchers.

Library of Congress subject headings for this publication:
Food -- Preservation.