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Advances in Food Dehydration (Contemporary Food Engineering Series)
Advances in Food Dehydration - Contemporary Food Engineering Series
Dehydration is a traditional food preservation method that has advanced significantly in past decades as a result of new dehydration methods, sophisticated analytical techniques, and improved mathematical modeling. Advances in Food Dehydration provides a practical understanding of dehydration and the latest developments in the food industry. Thi...  more »
ISBN-13: 9781420052527
ISBN-10: 1420052527
Publication Date: 11/18/2008
Pages: 568
Edition: 1
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Publisher: CRC
Book Type: Hardcover
Members Wishing: 1
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