| Record ID | ia:foodprocessing0000barn |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/foodprocessing0000barn/foodprocessing0000barn_marc.xml |
| Download MARC binary | https://www.archive.org/download/foodprocessing0000barn/foodprocessing0000barn_meta.mrc |
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001 ocm47231360
003 OCoLC
005 20201128022650.0
008 021021s2003 enkac j b 001 0 eng
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035 $a(OCoLC)47231360
082 04 $a664.02$221
100 1 $aBarnett, Anne.
245 10 $aFood processing /$cAnne Barnett.
260 $aOxford :$bHeinemann Library,$c©2003.
300 $a48 pages :$bcolor illustrations, color portraits ;$c27 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aTrends in food technology
504 $aIncludes bibliographical references and index.
520 $aExamines processes involved in the production of food on a domestic and industrial scale. The importance of the functional properties of different food types, the need for accurate measurements and proportions, and the way that ingredients can be combined are all explained. The equipment used in the processes involved is explored as is the use of additives and flavourings within food processing. Suggested level: primary, intermediate, junior secondary.
650 0 $aFood industry and trade$vJuvenile literature.
650 7 $aFood industry and trade.$2fast$0(OCoLC)fst00930843
655 7 $aJuvenile works.$2fast$0(OCoLC)fst01411637
830 0 $aTrends in food technology.
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