Laboratory Manual of Fruit and Vegetable Products
Author | : William Vere Cruess |
Publisher | : |
Total Pages | : 128 |
Release | : 1922 |
Genre | : Canned foods |
ISBN | : |
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Author | : William Vere Cruess |
Publisher | : |
Total Pages | : 128 |
Release | : 1922 |
Genre | : Canned foods |
ISBN | : |
Author | : W. V. Cruess |
Publisher | : Forgotten Books |
Total Pages | : 118 |
Release | : 2018-02-07 |
Genre | : Cooking |
ISBN | : 9780656025596 |
Excerpt from Laboratory Manual of Fruit and Vegetable Products Although food preservation has been definitely correlated with the development of modern civilization, it has been one of the last of the arts to attract the attention of scientific men. It is only within the past thirty years that the principles and practices of food preservation have received the intelligent investigation which they merit. Although there are yet many problems demanding solution, much has been accomplished toward an exact understanding of the scientific principles underlying the manufacture of food products. The preparation and preservation of fruit and vegetable products have become of great economic importance, but this subject has not received the attention it deserves in the curricula of educational institutions. In many horticultural industries, manufacturing and marketing have become of as great importance as production. There is a rapidly growing demand for persons trained in the scientific principles underlying these industries. Practical knowledge alone no longer suffices. This manual meets the need for a reliable guide in laboratory courses in 'colleges of agriculture, schools of domestic science, etc., in the manu facture, preservation and examination of fruit and vegetable products. It is the outgrowth of a course given at the University of California during the past eleven years. The Assignments are designed to Simulate as closely as is possible on a small scale present commercial practices as well as to illustrate the fundamental scientific principles involved. Although this manual Should be supplemented by lectures or books giving correlated information, much valuable data are included, especially in tabular form. Although intended primarily for use in Agricultural Colleges and Domestic Science schools, much of the information given is of value to growers, manufacturers of fruit and vegetable products, food inspectors and chemists, home demonstration agents and girls' club leaders, and teachers of Agriculture and of Domestic Science in secondary schools. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author | : William Vere Cruess |
Publisher | : Sagwan Press |
Total Pages | : 126 |
Release | : 2015-08-21 |
Genre | : |
ISBN | : 9781296912086 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : Arthur William Christie |
Publisher | : Wentworth Press |
Total Pages | : 124 |
Release | : 2016-08-27 |
Genre | : History |
ISBN | : 9781363876570 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : W.V. Christie Cruess (A.W.) |
Publisher | : |
Total Pages | : 109 |
Release | : 1922 |
Genre | : |
ISBN | : |
Author | : William Vere Cruess |
Publisher | : Nabu Press |
Total Pages | : 126 |
Release | : 2013-11-14 |
Genre | : |
ISBN | : 9781295323838 |
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author | : Edmund Ware Sinnott |
Publisher | : |
Total Pages | : 128 |
Release | : 1927 |
Genre | : Botany |
ISBN | : |
Author | : Neelima Garg |
Publisher | : I. K. International Pvt Ltd |
Total Pages | : 206 |
Release | : 2010 |
Genre | : Science |
ISBN | : 9380578016 |
This book provides a general but thorough overview of basic microbiological techniques, analytical methods and advanced tests for food-borne pathogens, procedures for detecting pathogens in food, as well as beneficial microorganisms and their role in food fermentations. Both specialists looking to refresh their understanding of microbiology and those working in the food industry without a background in microbiology will find this book useful.
Author | : William Vere Cruess |
Publisher | : |
Total Pages | : 552 |
Release | : 1924 |
Genre | : Canned foods |
ISBN | : |
Author | : Margaret McWilliams |
Publisher | : Prentice Hall |
Total Pages | : 0 |
Release | : 2008 |
Genre | : Cookery |
ISBN | : 9780132353281 |
Completely revised in a new 2nd edition, this laboratory manual is designed to help readers illustrate many of the principles of food science. Careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment.Experiments for studying crystallization, starch, fruits and vegetables, fats and oils, dairy products, meats, fish and poultry, eggs, leavening agents, baked products and food preservation are presented.For those involved in food science, food service, consumer service facilities or research laboratories