Food Industries Manual 20th Ed. - Anthony Woollen - Bog

Contents -

List of Figures -
List of Tables -
I. Baking: - J. F. Herringshaw (A.R.C.S., Ph.D., F.R.I.C.) -
II. Canning and Freezing: - D. A. Herbert (F.R.I.C., F.I.F.S.T.,
M.I.Biol.) and J. D. Felmingham (B.Sc., F.R.S.H., F.I.F.S.T.,
M.Inst.Pkg.) -
III. Confectionery: - R. Lees (M.R.S.H., A.I.F.S.T.) -
IV. The Dairy Industry: - J. G. Davis (D.Sc., Ph.D., F.R.I.C.,
F.I.F.S.T., F.R.S.H.) -
V. - Dehydration: - C. G. Tucker (B.Sc., F.I.C.I., F.I.F.S.T.) -
VI. Fats and Fatty Foods: - P. Brown (M. Inst. Inf. Sci.) and I. D.
Morton (Ph.D.) -
VII. - Fish Processing: - C. L. Cutting (Ph.D., B.Sc.) -
VIII. - Fruit Juices and Fruit Juice Beverages: - J. Shacklady (B.Sc.,
A.R.I.C., F.I.F.S.T.) -
IX. - Meat and Meat Products: - Fergus Hill (Ph.D.) -
X. - Flour and Flour Milling: - J. F. Herringshaw (A.R.C.S., Ph.D.,
F.R.I.C.) -
XI. - Nutrition: - A. E. Bender (Ph.D., B.Sc., F.R.I.C.) -
XII. - Packaging: - F. A. Paine (B.Sc., F.R.I.C., M.Inst.Pkg., A.M.I.O.P.) -
XIII. - Preserves: - J. R. Blanchfield (B.Sc., A.R.C.S., F.R.I.C., F.I.F.S.T.,
M.R.I.P.H.H.) -
XIV. - Pickles and Sauces: - J. R. Blanchfield (B.Sc., A.R.C.S., F.R.I.C.,
F.I.F.S.T., M.R.I.P.H.H.) -
XV. - Storage, Refrigeration and Handling: Frank H. Slade (C.Eng.,
M.I.Mech.E.) -
Index -