FOOD PROCESSING
The book covers processing of wide range of products from fruits, vegetables, spices, cereals, pulses, oil seeds, sugarcane, milk, meat, poultry and fish with traditional processing and preservation and latest technology. The basic aspects of food such as nutritional quality, spoilage, storage, addi...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New Delhi, India
WESTVILLE PUBLISHING HOUSE
2011
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Food processing and preservation
FUNDAMENTALS OF FOOD REACTION TECHNOLOGY
INTRODUCTION TO FOOD SCIENCE & FOOD SYSTEMS
