Food Processing: Principles and Applications
Hosahalli S. Ramaswamy · Michele Marcotte
Aga 2005 · CRC Press
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Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: t
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Hosahalli S. Ramaswamy, Michele Marcotte
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