The Technology of Food Preservation

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Authors

  • U. Kupputhai

Abstract

The purpose of this text is to present the elements of the technology of food preservation. Since all of man's foods are perishable commodities which deteriorate shortly after harvest, gather or slaughter, the various means of preserving them become an important field of study to researchers, teachers and writers of texts.

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Published

1980-11-01

How to Cite

Kupputhai, U. (1980). The Technology of Food Preservation. The Indian Journal of Nutrition and Dietetics, 17(11), 426–427. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/12498

Issue

Volume 17, Issue 11, November 1980

Section

Book Review

License

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