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Processing and preservation of tropical and subtropical foods

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Macmillan, Feb 6, 1990 - Food industry and trade - 414 pages

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Contents

The cereal group
3
2
10
2
18
Copyright

35 other sections not shown

Common terms and phrases

acid added allowed bacteria beans blanching boiling water bottles brine butter cassava cause cent cheese chlorine cleaned coagulation cocoyam cold colour compounds contains cooking cool copra cotyledons covered cream curd curing dehydration dough dried dryer drying endosperm enzymes extracted fermentation fibre fish flavour flesh flour freezer freezing fresh frozen fruit and vegetables gelatin grain legumes groundnuts harvested heat ingredients jars juice kernels layer legumes liquid litre maize material meat metal methods micro-organisms milk minutes mixed mixture moisture nuts onions oven packaging packed palm oil pectin peeled pieces placed plantain plastic pods preparation pressure prevent processing protein pulp rancidity refrigerator removed roasted salt sealed seeds sliced smoking soaked sorghum sour spoilage starch steam sterilized storage stored sugar syrup temperature texture trays tubers vitamins washed wine winged bean wooden yeast yoghurt yolk

Bibliographic information

QR code for Processing and preservation of tropical and subtropical foods
TitleProcessing and preservation of tropical and subtropical foods
AuthorJ. Maud Kordylas
Editionillustrated
PublisherMacmillan, 1990
Original fromCornell University
DigitizedDec 15, 2009
ISBN0333468457, 9780333468456
Length414 pages
SubjectsFood
Food industry and trade
  
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