Dehydration of Foods (1996) (Food Engineering Series)

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Synopsis
Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.
Copyright:
1996

Book Details

Book Quality:
Publisher Quality
ISBN-13:
9781475724561
Related ISBNs:
9780412064210
Publisher:
Springer US
Date of Addition:
Copyrighted By:
N/A
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Science, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

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