On Review: Food Preservation:THE TECHNOLOGY OF FOOD PRESERVATION, by Norman W. Desrosier, Ph.D. The AVI Publishing Company, Inc., P. O. Box 388, Westport, Connecticut. rev. ed. 1963. 405 pp. $9.50
Abstract
On ReviewFood PreservationTHE TECHNOLOGY OF FOOD PRESERVATION, by Norman W. Desrosier, Ph.D. The AVI Publishing Company, Inc., P. O. Box 388, Westport, Connecticut. rev. ed. 1963. 405 pp. $9.50 SAGE Publications, Inc.1963DOI: 10.1177/001088046300400215 J.J.Wanderstock Dr. Norman W. Desrosier, Director of Research, Beech-Nut Life Savers, Inc. (formerly Professor of Food Technology at Purdue University ) , has written a "revised and augmented" edition of this book which was first published in 1959. The Technology of Food Preservation presents a short and informative history of the science of food preservation and technology, including specific references to food flavors, colors, infections, stability, spoilage, poisoning, intoxications, and sanitation. Detailed descriptive information, supplemented with numerous tables, graphs, and illustrations, gives particular attention to the refrigeration of perishables, and to the principles of freezing, drying and dehydration, canning, fermentation, pickling (salting), jelly, jam and preserve making, glaceing, chemical additives, and ionizing radiations. Each chapter has an elaborate and useful bibliography, and the appendix provides interesting data, such as thermal death times, common food can sizes, and altitude boiling point corrections. This revised edition represents only a slight modification of the original edition. Many of the chapters in the 1963 edition are practically identical with