Category: Technology & Engineering|
The author of the book: Gustavo V. Barbosa-Canovas
Format files: PDF, EPUB, TXT, DOCX
The size of the: 5.47 MB
Edition: Kluwer Academic / Plenum Publishers
Date of issue: 30 June 1996
Description of the book "Dehydration of Foods":Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.
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