文档介绍：6/14/2007 18:12 Page i
Handbook of
Food Preservation
Second Edition
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FOOD SCIENCE
AND TECHNOLOGY
Editorial Advisory Board
Gustavo V. Barbosa-Cánovas Washington State University−Pullman
P. Michael Davidson University of Tennessee−Knoxville
Mark Dreher McNeil Nutritionals, New Brunswick, NJ
Richard W. Hartel University of Wisconsin−Madison
Lekh R. Juneja Taiyo pany, Japan
Marcus Karel Massachusetts Institute of Technology
Ronald G. Labbe University of Massachusetts−Amherst
Daryl B. Lund University of Wisconsin−Madison
David B. Min The Ohio State University
Leo M. L. Nollet Hogeschool Gent, Belgium
Seppo Salminen University of Turku, Finland
John H. Thorngate III Allied Domecq Technical Services, Napa, CA
Pieter Walstra Wageningen University, herlands
John R. Whitaker University of California−Davis
Rickey Y. Yada University of Guelph, Canada
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Handbook of
Food Preservation
Second Edition
edited by
M. Shafiur Rahman
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
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CRC Press
Taylor & Francis Group
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Boca Raton, FL 33487-2742
© 2007 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original . Government works
Printed in the United States of America on acid-free paper
10 9 8 7 6 5 4 3 2 1
International Standard Book Number-10: 1-57444-606-1 (Hardcover)
International Standard Book Number-13: 978-1-57444-606-7 (Hardcover)
This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted
with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to
publish reliable data and information