00825nam a2200157 i 4500008004100000020001500041040000800056082001500064100002000079245005500099260003900154300003000193500001900223520040500242650002000647251203s2002    |||||||| |||| 001 0 eng d  a8120320867  aGCL  a641.4bSIV10aSivasankar, B. 10aFood Processing and Preservation /cB. Sivasankar   aNew Delhi,bPrentice Hall :c2002.  a360 Pages :bpbk.c24 cm.  ainclude index.  aFood 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.  aHome-Economics