About the Book
A fundamental of food science technology processing and preservation is the transformation of raw ingredients into food, or of food into other forms. It typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Food Processing dates back to the prehistoric ages when crude processing incorporated slaughtering, fermenting, sun drying, preserving with salt, and several types of cooking. This book in indented primarily for the food science and technology students, teachers and researchers. This book provides up- to-date information of the food processing and preservation.
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