Key topics on technologies for food and feed processing, food packaging, and food safety This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. Written by a panel of prominent scholars from industry, academia, and research institutions from around the world, it includes more than sixty self-contained articles, providing coverage of key technologies for food and feed processing, and discussing such topics as flavors and food additives; fats, fatty oils, and fat substitutes; food packaging; and safety and regulatory issues. Includes articles on: * Bakery products * Meat, fish, and shellfish products * Dairy products and dairy substitutes