“The Technology of Food Preservation” by Desrosier (ISBN: 9788123911281) offers a comprehensive guide to various food preservation methods. Explore principles of freezing, canning, drying, fermentation, pickling, chemical preservation, irradiation, and more. Ensure food quality and safety with this essential resource for food scientists, technologists, and culinary professionals. Discover how to extend shelf life and maintain nutritional value with proven preservation techniques.