Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices

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  • The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by the BSE outbreak in cattle and other public health crises. This book is the first to relate different agronomic practices to differenct product types, and to relate all to the final safety and quality of foods and drinks. In particular, factors such as variety or species, fertilizer or feed regimes, effect of water, climate, and microbiological loading can all have large effects on the processing properties and final flavor, texture and color of foods. Written by experts in their fields, this highly practical book provides essential information for food scientists and technologists as well as other professionals in food processing and food ingredients.
  • Author:
    Mark B. Springett
    Binding:
    Hardcover
    Dewey Decimal Number:
    664
    EAN:
    9780834217690
    Edition:
    1
    ISBN:
    0834217694
    Label:
    Springer
    Languages:
    English
    List Price:
    $149.00
    Manufacturer:
    Springer
    Number Of Items:
    1
    Number Of Pages:
    320
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2000-10-31
    Publisher:
    Springer
    Studio:
    Springer
    Title:
    Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices

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