Search results for: selected-writings-on-freeze-drying-of-foods

Selected Writings on Freeze drying of Foods

Author : Kermit Bird
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Selected Writings on Freeze Drying of Foods Classic Reprint

Author : Kermit Bird
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Excerpt from Selected Writings on Freeze-Drying of Foods On the minus side, costs are high, Currently, they are much higher than other drying and processing methods, as canning and freezing, Also, our taste panel results, to be released shortly, show some products to be decidedly poor,1 There are quite emphatic differences between the same products processed by different companies. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Selected Writings on Freeze drying of Foods

Author : Kermit Bird
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Current Trends in Cryobiology

Author : Audrey U. Smith
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During the past 20 years there have been amazing developments in low temperature physics, engineering, and biology. They form part of the very rapid post-war growth in pure and applied sciences of every kind. During this period several branches of biology including immunology, molecular biology and, of course, cryobiology, have split off from their parent disciplines. One result of this splintering has been the development of separate jargons used by the specialists and sometimes incomprehensible to those working in closely allied fields. The pure physicists, chemists, and the applied scientists, including physicians, surgeons, and pathologists, find the new jargons particularly baffling. We have attempted in this monograph to present to cryogenic engineers a picture of cryobiologists and their problems using as few strange technical words as possible. We hope that this book will help to bridge the gap which has already formed between them in spite of the opportunities for collaboration in many projects. We hope that it may also be useful to scientific research workers and postgraduate students of many kinds united only by curiosity about cryobiology. We are very much indebted to Dr. K. Mendelssohn, who insti gated us to produce a monograph and who reassured us that cryogenic engineers are as keen to understand the current trends in biology, and particularly in cryobiology, as we are to enlist their help. We have had much help in preparing this book.

Marketing Economics Research Publications

Author : United States. Dept. of Agriculture. Economic Research Service
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Commercial Fisheries Abstracts

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Poultry Products Technology

Author : Vivian E Mountney
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Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good economic and dietary values. This classic volume is intended for poultry and food technology students, but with its new, timely examples, it can be used as a general reference book for those who need quick general knowledge in a specific area of the poultry industry.

Poultry Products Technology

Author : VivianE Mountney
File Size : 27.98 MB
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Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good econ

Marketing Economics Research Publications

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ERS

Author : United States. Department of Agriculture. Economic Research Service
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Farm Index

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Agricultural Economics Research

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Commercial Fisheries Review

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Marketing and Transportation Situation

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The Marketing and Transportation Situation

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Freeze Drying of Foods

Author : Geraldine A. Corridon
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Excerpt from Freeze-Drying of Foods: A List of Selected References Experiments studying the data in the process resultei ical findings of ways to ge cycles and more uniform tem conditions. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Food Processing Review

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Bibliography of Agriculture

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Monthly Catalog of United States Government Publications

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Checklist of Reports Issued by the Economic Research Service and the Statistical Reporting Service

Author : United States. Department of Agriculture. Economic Research Service
File Size : 33.37 MB
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