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Food Processing (Hardcover: 420 pages)

Food Processing
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Product Details: Food Processing

Author:Hosahalli Ramaswamy, Laurie J. Kelly, Michele Marcotte, Michelle Marcotte
Format:Hardcover: 420 pages.
Publisher:CRC Pr I Llc (04/01/2004)
ISBN:1587160080
Reading Level:

Publisher Notes: Food Processing

  • This book covers the physical, chemical, and microbiological basis of the different methods of food preservation with special reference to the application of three of the most widely used commercial processes: thermal processing, freezing, and dehydration. An overview of current technological advances in other methods of preservation completes the book. Emphasizing applications, problem solving, and modeling, the book contains lab experiments, practice problems, and problem sets that correspond with the topics presented. By covering both basic and applied aspects of food processing, it serves as a valuable textbook in food science programs worldwide.

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