HANDBOOK OF FOOD ENGINEERING PRACTICE
by
Valentas, Kenneth J. | Rotstein, Enrique | Singh, R. Paul
English
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About The Book

Defines and explains essential food operations such as pumping systems food preservation and sterilization as well as freezing and drying. This work provides information on how to design accelerated storage studies and determine the temperature tolerance of foods both of which are important in predicting shelf life.
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