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Handbook of Food Preservation (2 ed)

Rahman, M. Shafiur(Edited by)
Part of the Food Science and Technology series
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The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science.

A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties.

The ever-increasing number of food products and preservation techniques cr

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£205.00
Product Details
Taylor & Francis Ltd
104007880X / 9781040078808
Digital (delivered electronically)
16/07/2007
United Kingdom
1088 pages