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Food Processing: Advances in Thermal Technologies
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Description
This book covers basics and advancements in thermal processing of food including drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating and describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical oriented issues.
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Product Details
- Nov 7, 2024 Pub Date:
- 0367695472 ISBN-10:
- 9780367695477 ISBN-13:
- English Language
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