This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables.
* Includes an overview of food manufacturing principles
* Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends
* For each commodity, information includes the details of commercial processing of several representative foods.

Associate editor: Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, William J. Hurst, Leo M. L. Nollet, Eyal Shimoni, Nirmal K. Sinha, Erika B. Smith, Somjit Surapat, Alan Titchenal, Fidel Toldrá