Foods and Food Production Encyclopedia - 1st Edition (1995).pdf Goonerseeders: 1
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Foods and Food Production Encyclopedia - 1st Edition (1995).pdf Gooner (Size: 119.71 MB)
Description Publisher: Springer; 1 edition (December 31, 1995) Language: English ISBN-10: 0442216122 ISBN-13: 978-0442216122 To combine scope of topical coverage with reasonable depth of detail of a field that is as broad and complex as foods and their production, and to meet these objectives with one volume, requires a large book. Tight editing alone will not accomplish this objective simply because there is so much to be described. Statistically, this books contains: 2322 printed pages 1.9 million words 1201 separate editorial entries 2950 cross-reference headings 1006 illustrations 587 tables 7500 items in alphabetical index Three Fundamental Stages of Food Production In this encyclopedia, three fundamental stages of food production are addressed: 1. The start or initiation of the natural food-growth cycle-the seeds, rootstocks, seedling trees, the mating or artificial insemination of livestock, the stocking of fisheries, among others. 2. The nurture of growing plants and animals through harvest, roundup, and postharvest preparation, from which point "raw" food materials go either to (a) the fresh market; or (b) processors. 3. The processing of "raw" food materials into more refined and complex products for the marketplace. Traditionally, in some countries, the processing aspects of food production have been referred to as food technology. Sharing Widget |