Sivasankar, B. creator text New Delhi Prentice Hall 2002 monographic eng

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360 Pages : pbk. 24 cm. 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. B. Sivasankar include index. Home-Economics 641.4 SIV 8120320867 GCL 251203