Food processing

Felicity Savage King and Ann Burgess

in Nutrition for Developing Countries

Second edition

Published in print January 1993 | ISBN: 9780192622334
Published online September 2009 | e-ISBN: 9780191723643 | DOI:
Food processing

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This chapter begins with a brief explanation of meaning of food processing. It then discusses various food processing methods which include drying, milling, fermenting and souring, germinating and malting, canning and bottling, fortifying, and cooking.

Keywords: food processing methods; foods; nutrition; nutrients

Chapter.  3125 words.  Illustrated.

Subjects: Public Health and Epidemiology

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