FOOD TECHNOLOGY by Mark Lambert

FOOD TECHNOLOGY

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KIRKUS REVIEW

Despite its colorful photos and intriguing subject, this title in the ""Technology in Action"" series makes for dull reading. Topics like ""Heat Treatment"" or ""Drying Food"" receive brief, general discussions with a European slant--e.g., a section on ""Food Additives"" details how countries in the European Community label packaged foods with ""E numbers,"" but no information is given on US labeling. Lambert's perspective can also be odd: ""The quality of manufactured food is important, from the points of view of both the consumer and the producer; a poor quality product does not continue to sell."" Certainly more serious consequences could be envisioned. Elsewhere, he is redundant or uninformative: ""In a modern meat-processing plant, animals are processed from live animals to cuts of meat."" Marginal. Brief glossary; five titles for further reading; index.

Pub Date: April 1st, 1992
Page count: 48pp
Publisher: Bookwright/Watts