Small-Scale Food Processing: A Directory of Equipment and Methods.

By Peter Fellows and Sue Azam-Ali

This completely revised and expanded second edition is the essential reference guide for all those involved in food processing on a small- or medium-scale. Extensively illustrated, clearly laid out and easy to use. A vital reference tool for business advisers and trainers, development workers and food processing.

Prelims (Contents, Acknowledgements, Preface )

1. Introduction; How to Use This Book

PART I: PRINCIPLES OF FOOD PRESERVATION

2. Food Spoilage; Methods of Food Preservation; Food Safety, Hygiene and Quality Assurance; Packaging

PART II: PROCESSING OF FOOD GROUPS

3. Fruits and Vegetables

4. Root Crops; Cereals and Pulses

5. Oil-Seeds and Nuts; Honey, Syrups and Sugar Confectionery

6. Meat and Fish Products; Dairy Products

PART III: DIRECTORY

7. Equipment Directory

8. Manufacturers Directory

Back Matter (Glossary, References and further reading, Index, Improvements to this book, Questionnaire)

• Format: Paperback
• Language: English
• ISBN: 1853395048
• ISBN13: 9781853395048
• Release Date: December 2003
• Publisher: ITDG Publishing
• Length: 256 Pages
• Weight: 1.16 lbs.
• Dimensions: 0.6" x 7.0" x 9.7"