Dehydration of Foods
食品加工技术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. 978144194724600701Taking a multidisciplinary approach, this long-needed, single-source reference, provides a wealth of knowledge, ranging from the basics of building systems to explanations of why systems need