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Responsabilities and organization of the quality control departament. Some general principles. Color and gloss. Viscosity and consistency. Size and shape. Defects. Kinesthetics or texture. Flavor. Taste testing. Microanalytical and microbiological methods. Chromatographic method…
V.1: Physical and chemical properties of food products and handling materials. Mechanical harvesting of fruits and vegetables . Thermal processing. Cooling and refrigeration. Freezing and cooling applicaiton. Bakery products. Evaporating and drying equipment. Separators and sepa…
Volume 1: Drying methods and phenomenas. Volume 2: Practices and applications.
Food microbiology: public health and spoilage
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Type: Book
Food microbiology: public health and spoilage
0
Type: Book