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Canning & Preserving
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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World


Michael Pollan, Sandor Ellix Katz



Library Journal-"This is not a line-by-line recipe cookbook, but it contains detailed instructions o...
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Color in food. Improving quality

Color in food. Improving quality


Macdougall B.



…an excellent source for anyone interested in food appearance research. It would also serve as ...
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Charcuterie: the craft of salting, smoking, and curing

Charcuterie: the craft of salting, smoking, and curing


Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev



Starred Review. Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of reci...
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Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling


Sherri Brooks Vinton



“Vinton appeals to the new food hipster by providing basic information and recipes for a varie...
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Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling

Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling


Christopher J. Doona, Florence E. Feeherry, Kenneth Kustin



Christopher Doona is a Senior Research Chemist at the US Army Natick Soldier RD&E Center, USA. Kennet...
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Poultry products processing: an industry guide

Poultry products processing: an industry guide


Shabtai Barbut, Shai Barbut



Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The aut...
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A Complete Course in Canning and Related Processes, Volume 3: Fundamental Information on Canning

A Complete Course in Canning and Related Processes, Volume 3: Fundamental Information on Canning


D. L. Downing



The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and...
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Interdisciplinary Food Safety Research (Contemporary Food Science)

Interdisciplinary Food Safety Research (Contemporary Food Science)


Elsa A. Murano, Neal H. Hooker



Recently there has been a growing awareness of the need to conduct sound and inclusive interdisciplinary research in key academic ...
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The Book of Preserves: Jams, Chutneys, Pickles, Jellies

The Book of Preserves: Jams, Chutneys, Pickles, Jellies


Mary Norwak



With its variety of jams, jellies, chutneys, mustards, and syrups to choose from, "The Book of Preserves" provides a wealth of tra...
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Control of Foodborne Microorganisms (Food Science and Technology)

Control of Foodborne Microorganisms (Food Science and Technology)


Vijay K. Juneja, John Nikolaos Sofos



. . .a valuable text for persons involved in research on microbial control or inactivation.---Food Sc...
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65 Pickles, Chutneys & Relishes: Make your own mouthwatering preserves with step-by-step recipes and over 230 superb photographs

65 Pickles, Chutneys & Relishes: Make your own mouthwatering preserves with step-by-step recipes and over 230 superb photographs


Catherine Atkinson



Catherine Atkinson has always had a passionate interest in cooking and works as a full-time writer an...
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Advances in Magnetic Resonance in Food Science (Special Publications)

Advances in Magnetic Resonance in Food Science (Special Publications)


B. Hills, G. Webb, P. Belton



The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is abl...
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Handbook of Vegetable Preservation and Processing (Food Science and Technology)

Handbook of Vegetable Preservation and Processing (Food Science and Technology)


K.D. Murrell, Wai-Kit Nip, Y. H. Hui, Sue Ghazala, Dee M. Graham



Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, an...
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Food Colloids: Proteins, Lipids and Polysaccharides (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food Colloids: Proteins, Lipids and Polysaccharides (Woodhead Publishing Series in Food Science, Technology and Nutrition)


B. Bergenstahl, E. Dickinson



The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emuls...
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Microbial stress adaptation and food safety

Microbial stress adaptation and food safety


Vijay K. Juneja, Ahmed Elmeleigy Yousef



The first book to address the subject, Microbial Stress Adaptation and Food Safety emphasizes the implications of stress adaptatio...
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Canning and Preserving All-in-One For Dummies

Canning and Preserving All-in-One For Dummies


Consumer Dummies



Everything you need to can, preserve, and put up your own foodCanning & Preserving All-In-One For Dum...
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Preserving Food Without Freezing Or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

Preserving Food Without Freezing Or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation


Deborah Madison



Centre Terre Vivante is an ecological research and education center located in Mens, Domaine de Raud,...
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Food Security and Environmental Quality in the Developing World

Food Security and Environmental Quality in the Developing World


Rattan Lal, David O. Hansen, Norman Uphoff



Can developing countries meet the food requirements of their growing populations without jeopardizing a natural resource base that...
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Dimensions of food - Fifth Edition

Dimensions of food - Fifth Edition


Marcia Pimentel, Marjorie M. Devine, Vickie Vaclavik



Review "This is a foods workbook, looking at foods and their components, including nutrition. The authors have recorded a...
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Natural Colorants for Food and Nutraceutical Uses

Natural Colorants for Food and Nutraceutical Uses




Review With its coverage of state-of-the-art technologies and future trends in the application of colour to food, this bo...
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Microstructural Principles of Food Processing Engineering (Food Engineering Series)

Microstructural Principles of Food Processing Engineering (Food Engineering Series)


Jose Miguel Aguilera, David W. Stanley



Microstructural Principles of Food Processing Engineering (Food Engineering Series)...
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Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)

Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)


Malcolm Bourne



Review "Bourne's definitions are well written and easy to understand...this is an excellent resource for a description of...
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Food Colloids: Interactions, Microstructure and Processing (Special Publication)

Food Colloids: Interactions, Microstructure and Processing (Special Publication)


E. Dickinson



Food Colloids: Interactions, Microstructure and Processing (Special Publication)...
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Metal Contamination of Food: Its Significance for Food Quality and Human Health

Metal Contamination of Food: Its Significance for Food Quality and Human Health


Conor Reilly



Review "I can only praise this book. I found it extraordinary in breadth and scope... This book is highly comprehensive b...
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods


Sandor Ellix Katz



From Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to con...
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