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: | Book |
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| Language: | Undetermined |
| Published: |
London
Blackie Academic Professional
1997
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| Institutions: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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