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Conversion Factors and Weights and Measures for Agricultural Commodities and Their Products

Conversion Factors and Weights and Measures for Agricultural Commodities and Their Products PDF Author: United States. Department of Agriculture. Production and Marketing Administration
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 100

Book Description

Conversion Factors and Weights and Measures for Agricultural Commodities and Their Products

Conversion Factors and Weights and Measures for Agricultural Commodities and Their Products PDF Author: United States. Department of Agriculture. Production and Marketing Administration
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 100

Book Description

The Book of Yields

The Book of Yields PDF Author: Francis T. Lynch
Publisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321

Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.

Making Better Policies for Food Systems

Making Better Policies for Food Systems PDF Author: OECD
Publisher: OECD Publishing
ISBN: 9264967834
Category :
Languages : en
Pages : 282

Book Description
Food systems around the world face a triple challenge: providing food security and nutrition for a growing global population; supporting livelihoods for those working along the food supply chain; and contributing to environmental sustainability. Better policies hold tremendous promise for making progress in these domains.

The Dollar Hen

The Dollar Hen PDF Author: Milo Hastings
Publisher: IndyPublish.com
ISBN:
Category : Medical
Languages : en
Pages : 232

Book Description

Sweetness and Power

Sweetness and Power PDF Author: Sidney W. Mintz
Publisher: Penguin
ISBN: 1101666641
Category : History
Languages : en
Pages : 322

Book Description
A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times. "Like sugar, Mintz is persuasive, and his detailed history is a real treat." -San Francisco Chronicle

Handbook of Poultry Science and Technology, Secondary Processing

Handbook of Poultry Science and Technology, Secondary Processing PDF Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632

Book Description
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

Cuisine and Culture

Cuisine and Culture PDF Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448

Book Description
Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.

A Hatchery Manual for the Common, Chinese, and Indian Major Carps

A Hatchery Manual for the Common, Chinese, and Indian Major Carps PDF Author: V. G. Jhingran
Publisher: WorldFish
ISBN: 9711022176
Category : Technology & Engineering
Languages : en
Pages : 203

Book Description

Certain Fresh Deciduous Fruits

Certain Fresh Deciduous Fruits PDF Author: Joan M. Gallagher
Publisher:
ISBN:
Category : Fruit trade
Languages : en
Pages : 38

Book Description

Science of Bakery Products

Science of Bakery Products PDF Author: William P Edwards
Publisher: Royal Society of Chemistry
ISBN: 1782626301
Category : Technology & Engineering
Languages : en
Pages : 216

Book Description
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
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