Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 64
Book Description
Experimental Compression of Dehydrated Foods
Author: Experimental Compression of Dehydrated Foods
Author: United States. Agricultural Research AdministrationPublisher:
ISBN:
Category : Dried foods
Languages : en
Pages : 64
Book Description
This publication reports the results of investigations on compressed dehydrated foods that were undertaken as an incidental part of a general research program dealing with the production, improvement and utilization of dehydrated foods.
Compression of Dehydrated Foods
Author: Mokhtar M. HamdyPublisher:
ISBN:
Category : Food
Languages : en
Pages : 46
Book Description
Dehydration and Compression of Foods
Author: Publisher: National Academies
ISBN:
Category : Food
Languages : en
Pages : 52
Book Description
Subject Heading List
Author: National Agricultural Library (U.S.)Publisher:
ISBN:
Category : Subject headings
Languages : en
Pages : 1238
Book Description
Congressional Record
Author: United States. CongressPublisher:
ISBN:
Category : Law
Languages : en
Pages : 1450
Book Description
The Congressional Record is the official record of the proceedings and debates of the United States Congress. It is published daily when Congress is in session. The Congressional Record began publication in 1873. Debates for sessions prior to 1873 are recorded in The Debates and Proceedings in the Congress of the United States (1789-1824), the Register of Debates in Congress (1824-1837), and the Congressional Globe (1833-1873)
Library Bulletin
Author: Armed Forces Food and Container Institute (U.S.)Publisher:
ISBN:
Category : Containers
Languages : en
Pages : 600
Book Description
Technical Report
Author: Food Industries Manual
Author: M. D. RankenPublisher: Springer Science & Business Media
ISBN: 1461520991
Category : Technology & Engineering
Languages : en
Pages : 605
Book Description
It is a pleasure to be involved in yet another edition the enforcement system and its officers, and the of the Food Industries Manual, and to know that the appearance of many more consultants, advisors and training specialists all claiming to assist manu book remains in sufficiently high demand for a new edition to be necessary. The work of revision and facturers in the discharge of what are described as updating has been rewarding to us and we hope that new and onerous duties. In reaction to all this, food the result will be found at least equally helpful to manufacturers are learning so to order their opera those who use it. tions that their reliability and their commitment to In the five years since the last edition the growth quality and good workmanship can be routinely of the chilled foods sector, in both quantity and demonstrated. The touchstone of this has become quality-with much more refrigeration available accreditation of the manufacturer's systems by an and in use, with close control of refrigeration tem independent authority, for instance that they peratures, storage times, storage temperatures, conform with the International Standard for tra?Sport conditions and display conditions, and Quality Systems, ISO 9000, or its British Standard with better information on labels and elsewhere equivalent, BS 5750. These and related matters are about shelf life and the handling of products-has dealt with in another new Chapter, on Food Issues.
Refrigeration Engineering
Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 908
Book Description
English abstracts from Kholodil'naia tekhnika.