This is a comprehensive guide to the processing of traditional foods, from Asia, Africa and Latin America, which are made and sold at a small commercial scale of operation. It provides technical information needed by small food businesses to introduce or upgrade their processes and products, and also serves as a suitable guide for new enterprises
in the correct production of foods. The first section deals with basic concepts of hygiene, processing methods and quality assurance. The second section covers the complete range of processed foods including fruit and vegetable products, cereal products, meat and dairy products, with entries by food technologists with experience of the production of specific products on a small scale.
Publication Details
- Published: 1997
- Publisher: Intermediate Technology Publications
- ISBN-10: 1853392286
- ISBN-13: 978-1853392283
- Dewey Decimal: 664.009
- ECHO Library: 664.009 FEL
- ECHO Asia Library: FA.003