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Food processing handbook / [Edited by] J G Brennan
Weinheim : Wiley-VCH, 2006
602 p. : illustrations
Ký hiệu phân loại (DDC): 664
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
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