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CRC Press Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries (Food Preservation Technology)

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Description

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
01 June 2001
Listed Since
10 February 2007

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