Food Processing and Preservation / B. Sivasankar

By:

Sivasankar, B

Material type: Text

TextPublication details: New Delhi, Prentice Hall : 2002.Description: 360 Pages : pbk. 24 cmISBN:

8120320867

Subject(s):

Home-Economics

DDC classification:

641.4 SIV

Summary: Food Processing and Preservation focuses on the methods used to transform raw ingredients into safe, edible, and longer-lasting food products. It covers techniques such as cooking, drying, freezing, canning, fermenting, and pasteurization, all of which help prevent spoilage and maintain quality. The subject explains how these processes affect the safety, nutrition, flavor, and shelf life of foods.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Govt. Graduate College Gulberg, Lahore - Central Library	641.4 SIV (Browse shelf(Opens below))	Available		12377

include index.

Food Processing and Preservation focuses on the methods used to transform raw ingredients into safe, edible, and longer-lasting food products. It covers techniques such as cooking, drying, freezing, canning, fermenting, and pasteurization, all of which help prevent spoilage and maintain quality. The subject explains how these processes affect the safety, nutrition, flavor, and shelf life of foods.

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Food Processing and Preservation / B. Sivasankar

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