Food production and processing : fermentation, nutritional value and quality control / Mayank Prakash
By: Prakash, Mayank [author].
Material type:![materialTypeLabel](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|---|
Book | Cubao Branch Reference Section | Reference | R 641.3 P898f 2020 (Browse shelf) | c. 2 | Room use only | 52379QC | ||
Book | Lagro Branch Reference Section | Reference | R 641.3 P898f 2020 (Browse shelf) | c. 3 | Room use only | 52380QC | ||
Book | Main Library Reference Section | Reference | R 641.3 P898f 2020 (Browse shelf) | c. 1 | Room use only | 52378QC |
Browsing Main Library Shelves , Shelving location: Reference Section , Collection code: Reference Close shelf browser
R 636.70887 Su957d 2009 The dog tricks and training workbook | R 639.34 Sk628f 2005 Freshwater aquarium | R 641.013 Sa194m 2016 Molecular gastronomy | R 641.3 P898f 2020 Food production and processing | R 641.3003 K57c 2011 The culinarian | R 641.3003 L116p 2006 The Prentice Hall dictionary of culinary arts | R 641.302 F686 2001 Food for your body |
Includes bibliographical references (pages 280-281) and index.
Basic of career professionalism in food production
Food safety and sanitation management
Basic tools, instrumentation, and equipment
Physical and chemical analysis of foods
Curing and smoking meats for home food preservation
Processing methods for pickled products and fermentations
Sugar concentration leading to food processing
Packaging strategies to support processed food export
Quality management : important aspects for the food industry
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