Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food Processing Operations: Their Management, Machines, Materials And Methods, V2

Food Processing Operations: Their Management, Machines, Materials And Methods, V2

Joslyn, Maynard Alexander
Heid, John Lawrence

Hardcover

ManagementTechnology & EngineeringFiction Anthologies

ISBN10: 1258318148
ISBN13: 9781258318147
Publisher: Literary Licensing Llc
Published: May 5 2012
Pages: 606
Weight: 2.14
Height: 1.31 Width: 6.00 Depth: 9.00
Language: English
Food Processing Operations: Their Management, Machines, Materials And Methods, V2 is a comprehensive guide to the world of food processing. Written by Maynard Alexander Joslyn, this book covers all aspects of food processing operations, including their management, machines, materials, and methods. The book is divided into several sections, each covering a different aspect of food processing. The first section provides an overview of the food processing industry, including its history, current state, and future trends. The second section covers the management of food processing operations, including topics such as quality control, safety, and regulations. The third section focuses on the machines used in food processing, including their design, operation, and maintenance. The fourth section covers the materials used in food processing, including ingredients, packaging, and storage. The fifth and final section covers the methods used in food processing, including cooking, freezing, and dehydration. Overall, Food Processing Operations: Their Management, Machines, Materials And Methods, V2 is an essential resource for anyone involved in the food processing industry. It provides a comprehensive overview of the industry, as well as practical advice on how to manage food processing operations effectively. Whether you are a food processing professional or a student studying food science, this book is an invaluable reference.In Three Volumes.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

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