This book continues to serve a useful purpose, and a redsion was needed the essential nature of the book while at the same time tightening focus on the technology of food preservation itself. The chapters dealing with the nature of hazards involved in foods, the storage of all kinds of fresh foods, expanded the coverage to include cereals and beans, and brought together the newly evolving area of gas atmosphere storage of fresh foods of both plant and animal origin. A new chapter on quality assurance and good manufacturing practices. And reorganized the presentation on food additives, giving attention to means of understanding government regulations for. Using chemical additives in food preservation, what to use, when and where.
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