The Technology of Food Preservation

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Authors

  • Vijayalakshmi Purushothaman

Abstract

"The Technology of Food Preservation" by Norman W. Desrosier has been found to be of great use for students and research scholars involved in Food Preservation. The timely publication of the third edition keeps it up to date with the various aspects of food preservation namely refrigerated storage, freezing, drying, canning, pickling, radiation and chemical additives.

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Published

1977-05-01

How to Cite

Purushothaman, V. (1977). The Technology of Food Preservation. The Indian Journal of Nutrition and Dietetics, 14(5), 146–146. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/11905

Issue

Volume 14, Issue 5, May 1977

Section

Book Review

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

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