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COMPLETE HAND BOOK ON FROZEN FOOD PROCESSING AND FREEZE DRYING TECHNOLOGY

COMPLETE HAND BOOK ON FROZEN FOOD PROCESSING AND FREEZE DRYING TECHNOLOGY

1000 INR/Piece

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COMPLETE HAND BOOK ON FROZEN FOOD PROCESSING AND FREEZE DRYING TECHNOLOGY Price And Quantity

  • 1000 INR/Piece
  • 1 Piece

COMPLETE HAND BOOK ON FROZEN FOOD PROCESSING AND FREEZE DRYING TECHNOLOGY Trade Information

  • 1 Piece Per Day
  • 2-3 Days
  • All India

Product Description

COMPLETE HAND BOOK ON FROZEN FOOD PROCESSING AND FREEZE DRYING TECHNOLOGY

The book Complete Hand Book on Frozen Food Processing and Freeze Drying Technology covers  Freezing of Fruits & Vegetables, Preservation of Fruits and Vegetables, Freezing of Vegetables, Frozen Block Process for Vegetable or Fruit convenience Foods, Method for Producing Frozen Vegetable Food Material having  soft texture, Preparation of Frozen Food (Cooked Burdocks), Seasoning Individually Quick Frozen Vegetables,  Freezing of Bakery and Dessert Products, Banana Based Frozen Nondairy Dessert, Coated Frozen Cheese Granules, Aerated Frozen Dessert Compositions, Non-Fat Frozen Dairy Product, Method of Preparing a Frozen Dairy Desserts, ICE Cream Maker, Method of Making Frozen Patties, Method for Making Frozen  Drinks, Frozen Dessert Dispensing Apparatus, Miscellaneous Laminated Frozen Food Product, Frozen Comestibles, Apparatus and Method for Dispensing Frozen Aquarium Food, Frozen Cat Food, Hard Frozen Food Containing Alcohol, High Protein Frozen Food Product, Microwave Heating of Certain Frozen Foods, Freeze Drying, Process and Apparatus for thawing frozen food, Frozen Food Masticating Machine, Apparatus for Defreezing Frozen Foods, Machine for Cutting  Frozen Foods, Electrically Heated Frozen Food Server, Household Appliance for Making Frozen Food Products, Frozen Food Transport.

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Account Holder Name: Industrial Technologies, India

Current Account Number: 3312 1123 908

IFSC/NEFT/RTGS Code : SBIN0001273

MICR CODE : 110002141

Bank Address: State Bank of India, Hauz Quazi, Delhi 110006, India

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