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Methods of Food Preservation P Shrivastava
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Methods of Food Preservation
P Shrivastava
Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration that can occur during food preparation; such as the enzymatic browning reaction in apples after they are cut.
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2013. gada 1. aprīlis |
| ISBN13 | 9789350562826 |
| Izdevēji | DISCOVERY PUBLISHING HOUSE PVT LTD |
| Lapas | 274 |
| Izmēri | 140 × 216 × 16 mm · 462 g |
| Valoda | Angļu |
