Items related to Food Technology (Technology in Action)
Synopsis
Examines the production of dairy products, beef, and other agricultural items for mass consumption, discussing past and present methods and new technological advances
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Reviews
Despite its colorful photos and intriguing subject, this title in the ``Technology in Action'' series makes for dull reading. Topics like ``Heat Treatment'' or ``Drying Food'' receive brief, general discussions with a European slant--e.g., a section on ``Food Additives'' details how countries in the European Community label packaged foods with ``E numbers,'' but no information is given on US labeling. Lambert's perspective can also be odd: ``The quality of manufactured food is important, from the points of view of both the consumer and the producer; a poor quality product does not continue to sell.'' Certainly more serious consequences could be envisioned. Elsewhere, he is redundant or uninformative: ``In a modern meat-processing plant, animals are processed from live animals to cuts of meat.'' Marginal. Brief glossary; five titles for further reading; index. (Nonfiction. 10-12) -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.
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Food Technology (Technology in Action)
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