Handbook of Food Engineering Practice
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Defines and explains essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. This work provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life.
Информация за "Handbook of Food Engineering Practice"
- SKU 9780849386947
- Weight 1.539000
- ISBN 9780849386947
- Вид корица Hardback
- Издателство Taylor & Francis Inc
- Брой страници 736
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