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Food Processing|Kshirod Kumar Dash

Food Processing : Advances in Thermal Technologies

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Overview

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.

This item is Non-Returnable

Details

  • ISBN-13: 9780367695477
  • ISBN-10: 0367695472
  • Publisher: CRC Press
  • Publish Date: November 2024
  • Dimensions: 9.21 x 6.14 x 0.47 inches
  • Shipping Weight: 0.7 pounds
  • Page Count: 222

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