This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu
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Bahasa Inggeris ● Format PDF ● Halaman-halaman 336 ● ISBN 9781420031836 ● Penyunting Jose Manuel Barat & Diana Behsnilian ● Penerbit CRC Press ● Diterbitkan 2019 ● Muat turun 3 kali ● Mata wang EUR ● ID 6983196 ● Salin perlindungan Adobe DRM
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