Food Processing Technology
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Language: en
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Pages: 928
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The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised an
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Type: BOOK - Published: 2013-06-08 - Publisher: Academic Press
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical
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Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing
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Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. T
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Pages: 685
Type: BOOK - Published: 2011-02-04 - Publisher: John Wiley & Sons
Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizo
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