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New Perspectives on Food Blanching
Hardcover
Technology & EngineeringChemistry
ISBN13: 9783319486642
Publisher: Springer Nature
Published: Jan 3 2017
Pages: 154
Weight: 0.91
Height: 0.44 Width: 6.14 Depth: 9.21
Language: English
This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
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