Unit operations for the food industries

A reference on food-processing plant operations, for nonprofessional plant workers, food processors, food executives, sales persons, food equipment manufacturers, and students of food technology, focusing on the latest technologies in the industry and their impact on the finished product. Chapters on aspects such as materials handling, in-line protective equipment, disintegration, freezing, and maintenance and repair include b&w photos, diagrams, charts, and tables. Annotation c. by Book News, Inc., Portland, Or.