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Buku Teks

Teknologi Pengawetan Pangan

This book reviews in detail about food preservation technology starting from the emergence of food damage risks, methods for preserving food, such as: drying, cooling, freezing, use of high temperatures, use of high temperatures, use of the same food ingredients. In addition, it discusses: the risk of food damage, preservation by drying and dehydration, preservation with low temperatures, preservation by freezing, preservation with high temperatures, various types of food additives, irradiation, fermentation of food ingredients.

Ketersediaan
2400704768664.028 LEN tPerpustakaan Terpadu - Polkesjati (RB. 64 E)Tersedia
2400704767664.028 LEN tPerpustakaan Terpadu - Polkesjati (RB. 64 E)Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
664.028 LEN t
Penerbit
Bandung : Alfabeta Bandung.,
Deskripsi Fisik
xiv, 306 halaman : ilustrasi ; 24 cm.
Bahasa
Indonesia
ISBN/ISSN
978-979-8433-84-9
Klasifikasi
664.028
Tipe Isi
text
Tipe Media
unmediated
Tipe Pembawa
volume
Edisi
Edisi revisi, Cetakan ketiga
Subjek
Food Technology
Food Preservatives
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas
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