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Postharvest and Postmortem Processing of Raw Food Materials
Unit Operations and Processing Equipment in the Food Industry
Covers unit operations and the modern processing equipment available for the postharvest and postmortem processing of raw food materials
Seid Mahdi Jafari (Edited by)
9780128185728
Paperback, published 1 December 2021
406 pages, Approx. 100 illustrations
22.9 x 15.2 x 2.6 cm, 0.66 kg
Approx.388 pages
1. Introduction to postharvest and postmortem technology Section I. Primary operations in postharvest processing 2. Cleaning 3. Sorting 4. Grading 5. Peeling Section II. Disintegration of raw agricultural crops 6. Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming) 7. Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting) Section III. Postmortem processing operations 8. Processing and preparation of red meat carcasses 9. Processing and preparation of slaughtered poultry 10. Processing and preparation of fish
Subject Areas: Food & beverage technology [TDCT]
