Inicio > Tecnología, ingeniería, agricultura > > Química industrial > Tecnología de alimentos y bebidas > Complete Guide to Home Canning, Preserving, and Freezing
Complete Guide to Home Canning, Preserving, and Freezing

Complete Guide to Home Canning, Preserving, and Freezing

Complete Guide to Home Canning, Preserving, and Freezing

U. S. Department of Agriculture / USDepartment of Agriculture

12,91 €
IVA incluido
Disponible
Editorial:
Martino Fine Books
Año de edición:
2012
Materia
Tecnología de alimentos y bebidas
ISBN:
9781614273486
12,91 €
IVA incluido
Disponible

Selecciona una librería:

  • Librería Samer Atenea
  • Kálamo Books
  • Librería Perelló (Valencia)
  • Librería Elías (Asturias)
  • Librería Kolima (Madrid)
  • Librería Proteo (Málaga)
Sobre IBD

2012 Reprint. Exact facsimile of the original editions, not reproduced with Optical Recognition Software. This book comprises seven pamphlets originally published as a consumer service of the United States Department of Agriculture. Covers all aspects of home canning, preserving and Freezing. Profusely illustrated.

Artículos relacionados

  • Improving the quality of apples
    Fabrizio Costa
    This collection reviews the wealth of recent research undertaken on the factors which can determine the quality of apples, focussing on attributes such as texture and nutritional content. The book also considers how these attributes can be optimised at both the pre- and postharvest stages in the value chain for apples as a means of meeting the increasing expectations and demand...
  • FOOD CHEMISTRY
    V. Ramani Alex
    This enlightening guide explores the chemical intricacies of what we eat. It unravels the basic chemical substances that constitute our food, and the methods through which these can be analyzed, providing a comprehensive understanding of what we consume. The book delves into how food supports our well-being, focusing on the essential nutrients required for our biochemical proce...
    Disponible

    21,52 €

  • Culinary Innovations
    Thirdy Ventenilla
    'Culinary Innovations: A Textbook Exploring Solar Energy in the Kitchen' is a comprehensive manual that delves into the intersection of solar energy and culinary artistry. Through a blend of scientific exploration and practical application, this book offers readers a unique journey into the world of eco-friendly cooking powered by sunlight.The book begins by demystifying solar ...
    Disponible

    12,83 €

  • Chemical Changes in Lipid After Heat Treatment of The Meat
    Mitre Stojanovski
    Meat is a rich source of lightly-digestible proteins, fats, and minerals. The meat contains all the necessary nutrients in an appropriate ratio for maximum utilization by the human organism, and as a result, the meat is characterized by high digestibility of 96% and utilization of 98%, thus bringing meat into a high biological food product and nutritional value.The meat as a fo...
    Disponible

    47,76 €

  • Innovations in Engineering and Food Science
    As the global population continues to grow, the depletion of Earth’s resources poses a significant challenge in ensuring food security for current and future generations. This book addresses this pressing issue by presenting innovative strategies and methods to reduce food loss, enhance production, identify alternative ingredients, and digitize the food system. It explores topi...
    Disponible

    262,26 €

  • Billion Dollar Burger
    Chase Purdy
    ...
    Disponible

    25,74 €

Otros libros del autor

  • Preparation Of The Cod And Other Salt Fish For The Market; Maple-Sap Sirup; Commercial Turpentines (1911)
    U. S. Department of Agriculture / USDepartment of Agriculture
    This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world’s literature in affordable, high quality, modern edit...
    Disponible

    30,37 €

  • Enological Studies; Manufacture Of Denatured Alcohol; Lead Arsenate (1911)
    U. S. Department Of Agriculture / USDepartment of Agriculture
    Enological Studies; Manufacture Of Denatured Alcohol; Lead Arsenate (1911) is a book published by the U.S. Department of Agriculture. The book is a comprehensive study of the science of wine-making or enology, and covers topics such as the chemical composition of grapes, the fermentation process, and the use of various additives in wine-making. In addition to enology, the book ...
    Disponible

    44,95 €