Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer’s operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation.
Food technologists, chemists, and scientists will find this book extremely useful.
The News business is fast becoming a thing of the past. Step back into George's world of small town Americana with politics, parades, chili cook-offs, Easter egg hunts, flamingoes, history, valentines, Rocky T. Parrot, and most of all friendships. It will amuse and delight you and help you remember - life is fleeting - It's to laugh.