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General
26 February - 4 March
5 March - 11 March
12 March - 18 March
19 March - 25 March
26 March - 1 April
2 April - 8 April
9 April - 15 April
16 April - 22 April
23 April - 29 April
30 April - 6 May
Learning Objective
Lecture 6 : Preservation by using Chemicals |
Objective: In this chapter, the use of different chemicals for preservation of fruit and vegetable products is discussed. Use of food additives, objective of adding additives, Class I and II preservatives used for chemical preservation and different factors affecting their action along with the mode of action of different preservatives are detailed in the chapter. |
Last modified: Sunday, 4 March 2012, 6:24 AM