01448pamaa2200193 4500 0000050675 20130117090000.0 120921s2012 9781276161978 / 1276161972 (pbk.) TX601 SCI 2012 The science behind food preservation including food chemistry, food microbiology and more edited by Laura Vermon; from high quality Wikipedia articles. London: Webster's Digital Services, 2012. 150p: ill.; 24 cm. FHLS Includes bibliographical references and index This book gives you in-depth information about food preservation, which is the process of treating and handling food to stop or greatly slow down spoilage caused or accelerated by micro-organisms. Chapters include food safety, sugaring, lye, jellying, potting, jugging, and everything in between. Project Webster represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Project Webster continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge Food -- Preservation Vermon, Laura www.wiki.org