This collection brings together the proceedings of the 1965 Conference on Advances in Food Processing, held in New Orleans.
Readers will get a clear view of the day’s key ideas, experimental results, and industry directions in food processing and preservation.
Designed for professionals and students, the book highlights practical developments, cooperative research outcomes, and discussions from leaders in government labs, universities, and the food industry. It offers a snapshot of how processing methods, preservation techniques, and new product ideas were shaping the field at that time.
Ideal for readers of historical food science, processing engineers, and academic researchers seeking context for mid‑20th‑century advances in the field.
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Seller: PBShop.store US, Wood Dale, IL, U.S.A.
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LX-9780260094674
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LX-9780260094674
Quantity: 15 available