Authors | |
Publisher | Springer, Berlin |
Year | |
Pages | 330 |
Version | hardback |
Language | English |
ISBN | 9780412064210 |
Categories | Food & beverage technology |
Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.
Dehydration of Foods