Industrial drying of foods

The book provides a basic understanding of the physical and chemical processes that underlie food-drying operations. Comprehensive descriptions of different types of dryers available to industry are given and factors affecting the operation, control and selection of dryers are described

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Format: Livre
Langue:Undetermined
Publié: London Blackie Academic Professional 1997
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ