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Engineering Properties of Foods

By M.A. Rao (Editor), Syed S.H. Rizvi (Editor), Ashim K. Datta (Editor), Jasim Ahmed (Editor)
eBook
$370.00
By M.A. Rao (Editor), Syed S.H. Rizvi (Editor), Ashim K. Datta (Editor), Jasim Ahmed (Editor)
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It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration.

Categories

Science & TechnologyAgricultural SciencesFood Sciences - General & Miscellaneous