Autor: Walter E. L. Spiess

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 th …

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 th …

This publication addresses the global challenges of food and water security in a rapidly changing and complex world. The essays highlight the links between bio-physical and socio-cultural processes, …