This comprehensive textbook, "Food Preservation and Safety: Principles and Practice" by Shirley J. Vangard and Margy Woodburn, covers the subject area of food preservation and safety. It was published in 1994 by the IOWA State University Press and has 272 pages. The book is available in hardcover format and measures 10.3 inches in length, 7.3 inches in width, and 0.8 inches in height. It is written in English and the ISBN-10 is 0813821339. The book provides a detailed and informative guide to food preservation and safety, covering topics such as principles of food preservation, microbial hazards, food additives, and foodborne illnesses. This first edition textbook is an essential reference for students, food scientists, and anyone interested in food preservation and safety.