glossary, detailed index, bibliography, extensively illustrated
This extensively revised new edition of Small-scale Food Processing is the essential
reference guide for business advisers and trainers, development workers and food
The principles of food preservation and the stages and equipment needed to process
food ranging from fruit and vegetables to dairy products, meat and fish are examined.
Cross references to the directory section of the book enable the reader to find out more
about the equipment required and to trace suppliers. Essential information is included on
quality control and hygiene issues, and the packaging of processed food for market.
More detailed sources of information are in the extensive list of references and further
The directory section of the book catalogues all the food processing equipment
necessary for a small to medium-sized industry. A price guide enables readers to estimate
costs, and the list of manufacturers from around the world has been completely updated
for this second edition. Hundreds of manufacturers are listed by country with full contact
details, including website and e-mail.
The second edition of this popular book has been structured more clearly for the user
and has been produced in a more convenient size.
To find similar publications, click on a keyword below:
How to use this book
PRINCIPLES OF FOOD PRESERVATION
Methods of food preservation
Food safety, hygiene and quality assurance
PROCESSING OF FOOD GROUPS
Fruits and vegetables
Cereals and pulses
Oilseeds and nuts
Honey, syrups and sugar confectionery
Meat and fish products
REFERENCES AND FURTHER READING
: ITDG Publishing
: dairy products
: food & beverage products
: food safety
: food science