The science behind food preservation including food chemistry, food microbiology and more
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London:
Webster's Digital Services,
2012.
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Table of Contents:
- 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