Small-scale food for processing : A directory of equipment and methods
The book is divided into four parts. Part I covers the principles of food prservation including food spoilage, methods of preservation, food hygiene, quality assurance and packaging. Part II looks in detail at the processing of food groups. Part III catalogues all the food processing equipment that...
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London
ITDG
2003
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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